We both love swordfish but sometimes it is better than others. I think it has to do with the moon cycle and how recently the boats have returned from the fishing grounds. Last night it was excellent.
The swordfish was a big chunk, 1.25 lbs. I lightly dusted it with Kathy’s Hotter, a bit of salt and sprayed with oil. Then grilled really hot to get a nice sear on the outside.
The Tomato Coulis is a recipie that I have been modifying for probably 20 years. I use fresh local tomatos when possible, deseeded and cored, diced fine. Then dressed with a mixture of balsamic vinegar, olive oil, sugar, garlic, fresh oregano and basil from the garden, salt and pepper.
The side dish is one I made up a few days ago from a Fine Cooking recipe of bulger and wilted Swiss chard, with green olives. I let it come to room temperature, then served on heavy plates warmed in the microwave, swordfish to the side with the tomato coulis over.
Just perfect for a hot summer evening.
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