Still Gracing our Case – The Fat and Flavorful Swordfish of Autumn!
Sometimes, when something is in season and at its best, whether it’s Alaskan Copper River salmon, soft shell crabs or shad roe in the spring, Nantucket bay scallops (season just opened- expected next week), you just have to take advantage of the here and now. Bluefish have been at their best and most plentiful for over a month now, fattening up to migrate south from North Atlantic waters.
Staring at our fish display the other day, trying to decide what to cook for dinner, the glistening gorgeous swordfish steaks were almost jumping out at me. Like the bluefish these fish are getting ready to migrate away from our northeast waters and are at their richest and most flavorful. My original plan for dinner that night was going to be roasted bluefish but I’ve got to say, those sword steaks were just looking so fine I couldn’t resist!
A recipe without too many ingredients would be just the thing to let the flavor of the fish shine. Here’s a dish we enjoyed in Sicily a few years back. It’s simple, grilled swordfish with an easy oregano, parsley sauce. The best of the season, super fresh and simply prepared. It doesn’t get much better than that. It looks like a great weekend for grilling so get out and fire up that grill!
Pan Seared Swordfish with Rosemary, Lemon & Garlic
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