She arrives around 8:30, carrying (among other things) two beautifully packed sword fish steaks, a bag of lemons, and herbs de provence. M is the perfect guest; once she brought a Tempur-Pedic mattress to replace the very old one in Alexander's room where M sleeps when she visits.
As M is driving up First Avenue she calls. "Preheat the oven to 375. I should be there in five minutes."
She comes in, says hi, and within minutes is at work. I have the sides.
Within twenty minutes we are sitting in front of my TV watching the pre-recorded SNL 40-year anniversary special, eating a meal worthy of any top restaurant.
So here's the recipe. It's from Abby, M's college roommate, who now lives in sunny California.
Start with a great piece of swordfish. About 3/4 inch thick. Trim the skin on the sides and then cut the "bloody" part. At least that's what M likes to have done.
-Shovel snow off grill (no need if you live out West).
-Turn grill on (If you live in NYC, pre-heat oven to 375).
-Make a "pan" out of foil...just take a piece of foil and fold up about an inch on the edges and crimp the corners so that liquid doesn't run off
-Coat fish lightly in olive oil and lemon juice...leave excess in the foil pan
-Chop up a bunch of herbs (like thyme, parsley, dill) and some lemon zest. When chopped, spread on both sides of the fish. Add some salt and pepper to both sides. (Instead, M users herbs de provence with lavender).
-Put the tin foil with the fish on it onto the grill. Turn the grill down to about half heat. (cook at 375 if you are not using a grill).
-Now the "ten minutes per inch" rule kicks in...total cooking time is 10 minutes per inch of thickness. Cook a little longer on the first side than the second. Tongs and a spatula are really helpful in flipping the fish over. (M does 5-7 inches per side).
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