I really did take pictures of this meal, including some great shots of the vegetables inside the pan both before and after they had been sautéed, but when I went to look for the images today, they had all disappeared. Either I had inadvertently deleted them, or they had been stolen by the kitchen goblins.

While each of these 3 older posts shows a swordfish steak prepared pretty much as the one I had prepared, the vegetables then were very different from what we enjoyed last night it, so I couldn’t borrow from any to find a lead image, or images, on this post.

Because it was a really terrific meal, one of the best, and because I can’t stand publishing a food post without some kind of image, I looked for something related to the 2 main attractions, and came up with the vintage representations at the top.

• one 16-ounce swordfish steak from Pure Vida Seafood, divided into 2 pieces at home, marinated for half an hour in a mixture of olive oil, 2 finely-chopped red spring shallots from Alewife Farm, some chopped fresh oregano blossoms from Norwich Meadows Farm, and a very small amount of crushed dried peperoncino Calabresi secchi from Buon Italia, 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 of the juice of an organic lemon from Whole Foods Market squeezed on top, drizzled with a little olive oil [optionally, also a little more chopped spring shallot], and sprinkled with some purple micro radish from Two Guys from Ridgefield

• one Sikkim cucumber from Norwich Meadows Farm (one pound), unpeeled, sliced 2 cm thick [lately I’m finding it easier to describe something in centimeters rather than inches, if a metric measure better fits the dimension I’m describing], arranged inside a large seasoned heavy cast iron pan along with one sliced 4 cm-round spring red onion from N.J. Jersey Farm Produce, Inc. (in Chelsea’s Down to Earth Farmers Market on 23rd Street), and almost half of a dried golden orange habanada pepper, the vegetables sautéed over a medium-high flame, turning once, sprinkling the cucumbers with sea salt each time, until the cucumbers had begun to carbonize on each side successively [NOTE: the next time I will add the allium some time after beginning to cook the cucumbers, say, after they were turned, because they take far less time to reach the same cooking state], arranged on the plates, sprinkled with chopped dill flowers from Eckerton Hill Farm, and drizzled with olive oil
• the wine was a California (Lodi) white, David Akiyoshi Reserve Chardonnay 2015, from Naked Wines
• the music was the album, ‘Kathleen Supove: The Debussy Effect‘, one of our many purchases yesterday from Bandcamp

[the first image is a 19th-century Belgian lithograph which appears on this site; the second a print, dated incorrectly, on this one]