marinated, breaded Swordfish, lemon; kale/mustard, garlic

There was nothing new in this entrée, except, I believe, for the greens, which were some kind of kale/mustard combination of which I didn’t get any description from the farmer the day I picked them up.

They were quite sweet, and delicious, with much of the flavor of mustard, but with little of the bitterness (which I actually like). Barry described them as “the habanada of mustard greens; all the flavorful goodness, but without the bitterness.

We were happy that the swordfish steak was a little larger than our usual share, because it was really, really good, and so were the very ripe tomatoes from which I had trimmed some portions that had gotten a bit too ripe.

  • one swordfish steak (17 ounces) from Pura Vida Seafood Company in the Union Square Greenmarket, halved, marinated for more than half an hour in a mixture of one thinly sliced red spring onion from Norwich Meadows Farm, a teaspoon of pungent dried Sicilian oregano from Buon Italia, little more than a pinch of dried Itria-Sirissi chili (peperoncino di Sardegna intero) from Buon Italia, and less than a couple tablespoons of olive oil, after which the steaks were drained and covered on both sides with a coating of homemade dried breadcrumbs (to help retain the moisture, and keep it from drying out), pan-grilled over medium-high heat for 4 minutes on each side, or until barely cooked all of the way through, removed, arranged on the plates, seasoned with a little local salt, Phil Karlin’s P.E. & D.D. Seafood Long Island Sound sea salt, a good amount of juice from an organic lemon from Westside Market squeezed on top, drizzled with olive oil, and garnished with micro chervil from Two Guys from Woodbridge

  • three small heirloom tomatoes from Jersey Farm Produce Inc. in the Saturday 23rd Street farmers market, sliced, seasoned with salt and pepper, heated over a low flame inside a copper skillet until softened, arranged on the plates and sprinkled with chopped thyme leaves from Quarton Farm