There were many possible choices at the fishers’ stall on Monday, but the swordfish looked really fantastic.

• two beautiful swordfish steak halves from American Seafood Company in the Union Square Greenmarket, marinated for about 45 minutes, turning once, in a mixture of a few tablespoons of olive oil, more than a teaspoon of a fresh tarragon from Flatiron Eataly, a bit of peperoncino Calabresi secchia from Buon Italia, a small piece of a home-dried habanada pepper, plus the chopped white sections of 2 thin Japanese scallions from Norwich Meadows Farm, after which the swordfish was drained, both sides covered with a coating of homemade dried breadcrumbs, pan-grilled over medium-high heat for 3 or 4 minutes on each side, or until not quite fully cooked to the center, removed from the pan and arranged on 2 plates, sprinkled with a little Maldon salt, some of the chopped green section of the scallions, drizzled with a bit of juice from a Whole Foods Market organic lemon, a few drops of olive oil poured over the top, and garnished with, I think, micro red Russian kale from Windfall Farms
• six Maine cherry ‘cocktail’ tomatoes from Chelsea Whole Foods, slow-roasted inside a small antique tin rolled-edge oven pan with a little olive oil, a generous amount of the dried Sicilian oregano, and 4 slightly-smashed cloves of music garlic
• one generous bunch of komatsuna, a Japanese mustard spinach, washed and drained several times, cut into 2-inch sections, wilted inside a large vintage copper pot in which 2 cloves of Windfall Farms’ ‘music garlic’ had first been softened in a couple tablespoons of olive oil, seasoned with sea salt and freshly-ground black pepper, drizzled with lemon juice and olive oil from Lani’s Farm
• the wine was a Spanish (Rías Baixas), Albariño ‘Xión’, Bodegas y Viñedos Attis 2017, from Astor Wines
• the music was André Modeste Grétry’s 1784 opera, ‘La Caravane Du Caire’,  Marc Minkowski conducting the Ricercar Academy and the Namur Chamber Choir