When I think of swordfish, I think of the giant statue across the street from Larsen’s Fish Market in Menemsha, on Martha’s Vineyard, and about how a girl I was once with there spotted Meg Ryan buying fish, and how we were all so floored by how much cooler Meg Ryan looks buying fish than the rest of us do.
I also think of the Monterey Bay Aquarium’s useful and educational seafood buying guides, which suggest regionally-specific fish-buying choices that might help preserve our own health and that of our oceans. Then I wonder why it is that despite having multiple pockets, purses, notebooks, and reusable tote bags devoted uniquely to grocery shopping, I can’t seem to get into the grocery store with MBA’s convenient pocket-size guide at hand. I think I have four of them. Why is that?
I do love swordfish, and , according to what the MBA says about it, I can probably start eating it a little more regularly than I have been. The other night, I made what turned out to be a most pleasing cross between a chutney and some sort of lemony butter sauce; it’s a “marmalade butter” that turns out to be an excellent toast topping for those with a hankering for full citrus flavor in the morning.
Here’s the seared swordfish:
And the finished dish: