{"id":14413,"date":"2017-09-27T00:25:15","date_gmt":"2017-09-27T00:25:15","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=14413"},"modified":"2017-09-27T00:25:15","modified_gmt":"2017-09-27T00:25:15","slug":"seared-swordfish-belly-castelfranco-tomatoes-oregano","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=14413","title":{"rendered":"seared swordfish belly; castelfranco; tomatoes, oregano"},"content":{"rendered":"

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Swordfish belly.<\/p>\n

It was beautiful, lying inside a tub on the ice. I had almost no idea what it was, or at least I didn’t know what if would taste like, or how I\u00a0should cook it, but when I saw it at the fisherman’s stand in Union Square on Monday I wasn’t going to pass up\u00a0a chance to find out.<\/p>\n

I immediately began to look everywhere on line,\u00a0but I found almost nothing, which really surprised me. Most of\u00a0what\u00a0I did come across, and almost all of the images, was connected to the doings of high-end chefs and restaurants (as in, dainty and very pretty little appetizers). One\u00a0writer wrote that he or she had decided to try it because, well, pork belly,<\/em> and tuna belly, <\/em>both of which\u00a0<\/em>had become quite a thing in recent years, so why not swordfish belly?<\/p>\n

Indeed.<\/p>\n

I did do a paper search as well, but there was absolutely nothing in any of my own files or cookbooks on the subject.<\/p>\n

By that time I had gathered that at least I wasn’t coming in\u00a0at the tail end<\/em> of a new food fad.<\/p>\n

I\u00a0did manage to put together a recipe myself, informed a little by what I had seen, and entirely\u00a0from ingredients\u00a0I had on hand.\u00a0The basic idea was to\u00a0arrange some good flavors, and to avoid masking the subtlety of that which I expected from the swordfish itself.<\/p>\n

The steak\u00a0was delicious.\u00a0We were fortunate to be able to share it and its juices with\u00a02 very congenial vegetables and their own juices. That\u00a0usually calls for a good crusty bread, and I had one ready.<\/p>\n

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