Karen/NoCA wrote:Jenise wrote:Dinner tonight: an absolutely stunning fresh swordfish steak purchased at Uwajimaya in Bellevue yesterday. Will probably serve it on lentils cooked with garlic, onion and tomato, a favorite of ours for swordfish. But I also might just do nothing but lemon butter. The simplicity is so suitable for a fish that such's a treat for us here (fresh fish outside of Seattle SUCKS).
I saw fresh swordfish at our local fish market the day I bought the scallops. My mouth was watering at their offerings. Now I will have to go back and get some. Must try it with the lentils you mentioned. I am determined to like lentils. I have red and French Green on hand...do you have a preference?
And I cooked swordfish tonight! I seasoned each steak with black pepper and dried basil, then smeared each with tomato paste. A few minutes on each side in a hot pan and it's Sorta Italian Swordfish. The tomato paste stuck as much to the pan as the fish, but it browned nicely.