To be honest, this time the vegetable, some truly delicious fresh snap peas, upstaged the fish, and we’re very fond of swordfish.

• one halved 16-ounce swordfish steak from American Pride Seafood Company at Chelsea’s Down to Earth Farmers Market on 23rd St., marinated [‘soused’] for half an hour in a mixture of olive oil, 2 finely-chopped red scallions from John D. Madura Farms, some chopped fresh peppermint from Berried treasures, and a very small amount of crushed dried peperoncino Calabresi secchi from Buon Italia, then drained well, coated on both sides with some homemade dried breadcrumbs, and pan-grilled over medium-high heat for 4 to 5 minutes on each side, removed to 2 plates, seasoned with Maldon salt, some juice of an organic lemon from Whole Foods Market squeezed on top, sprinkled  with chopped garlic flowers from Windfall Farms, then drizzled with a very small amount of little olive oil
• five small cherry tomatoes from Stokes Farm, halved, heated inside a small pan in which  a couple small red scallions from John D. Madura Farms, chopped, had been heated in a little olive oil until wilted and pungent, seasoned with sea salt and freshly-ground Tellicherry pepper, tossed with a few small leaves of basil from Stokes Farm, torn
• sugar snap peas [French: Mangetout] from Berried Treasures Farm, parboiled for about a minute, drained, dried in the pot in which they had cooked, shaking it over a flame, then set aside, and just before serving, warmed inside a heavy tin-lined copper pan with a little olive oil, tossed with lemon zest, seasoned with sea salt and freshly-ground Tellicherry pepper, finished with chopped lovage from Keith’s Farm
• the wine was a California (Lodi) rosé, Karen Birmingham Rosé Lodi 2016, from Naked Wines
• the music was the album, ‘Johann Baptist Vanhal: Four String Quartets’, performed by the Lotus String Quartet