marinated swordfish, micro beets; peppers, mint, balsamic


This was simply the best swordfish I have ever tasted, and that even allows for my prejudice for a minimal treatment of a good fish.

My excuse for adding the finishing touch on the top was the rediscovery that day, at the Greenmarket, of one of my favorite micro greens (I brought home the last few ounces in the farmer’s plastic bucket). I could not not add the ‘beetlings’ to what I suspected was already going to be a terrific piece of swordfish.


The choice of the vegetable was a last-minute decision. After weighing the how-long-it-takes question, the important goes-well-with-the-protein issue, the what-will-keep-better-than-the-other-vegetables consideration, and the how-will-the-colors-work-with-the-entrée judgment, I picked the miniature sweet peppers.


  • two 8-ounce swordfish steaks (larger than what I would usually serve, but the alternatives would have been too small or too large) from American Seafood Company, in the Union Square Greenmarket, marinated in a mixture of olive oil, a very small amount of crushed dried Itria-Sirissi chili, peperoncino di Sardegna intero from Buon Italia, chopped fresh marjoram from Stokes Farm, and thin slices of red scallions from S. & S.O. Produce Farms, for about half hour, then drained well and covered with a coating of dried homemade bread crumbs and pan-grilled over medium-high heat for 4 to 5 minutes on each side, removed to the plates, seasoned with a little sea salt, drizzled with a little lemon juice, dusted with a pinch of some wonderful Italian wild fennel pollen from Buon Italia, some freshly, very-finely-chopped scallions tossed across the top, sprinkled with a little ‘Bull’s Blood’ micro beets from Windfall Farm
  • small parti-colored peppers from Norwich Meadows Farm, stemmed, split, seeded, the piths removed (there was little of seed or pith in any), then the larger ones halved, all sautéed over high heat until slightly caramelized, finished with torn spearmint leaves from Stokes Farm and a splash of balsamic vinegar
  • the wine was an Argentian (Salta) white, Torrontes, Dos Minas 2015, from Chelsea Wine Vault
  • the music was Per Nørgård, Symphony No. 7