So my boy Jones and his lady Kendra came through for dinner last night. The menu was to be broiled Monkfish with risotto and kale, but as Whole Foods was out of Monkfish I had to go with Swordfish. I had decided to try a technique that I’d read about in Anthony Bourdain’s novel, The Bobby Gold Stories. No marinade. No lemon. Just sea salt, olive oil, a skilled and an oven. The risotto came out ok with the white wine taste was a little heavy (In the future I’ll cut the wine in half and bump up the lamb stock) so I’m going to tweak the recipe and post it later.
I rubbed each piece of fish with coarse sea salt and cracked black pepper and let them marinade in the fridge for about 30 minutes.
I took a skillet, put some olive oil in it with some minced garlic and a little butter.
I put a medium heat under the skillet until the oil got hot and then I added the first piece of fish, shaking the pan so hat the oil spread across the circumference of the pan. When that side of the fish was seared, I flippped it over, seared the other side, and then put the fish on a sheet of foil in the broiler at 375 for about 15 minutes.
What came out was blessed. Props to my new Yoda, Mr. Bourdain, who proves that there is culinary truth in fiction. My guests seemed to agree.
Next up chocolate which for five with appetizers. Sometimes I think I could do this for a living. Out.