Swordfish

 has always been kind of a nemesis for me, I've never been sure how to prepare this wonderful fish properly. Living in Colorado for 40+ years you do not come upon fresh caught Swordfish...

Swordfish

On our weekly "gone fishin' Wednesday", our local fishmonger suggested the fresh locally caught Swordfish steaks that looked amazing. Not the usual white color I was used to in Colorado, but they had a rich pinkish/red tint. After talking about how to prepare the steak, we went for a nice 3/4 lb. steak. Enough for Marg & I to split, with multiple local grown veggies as sides for tonight's dinner. 
On the menu tonight;

Sautéed Swordfish seasoned with Black garlic EVOO, with a lemon/lime/ginger zest compound butter sauce. Locally grown roasted zucchini, locally grown corn on the cob and a small butter lettuce and locally grown yellow tomato salad.

Swordfish steak
Black garlic EVOO, S&P for sautéing
Cooking complete (3-4 mins total)
Lemon/lime/ginger compound butter sauce
Local zucchini sauteed in Black garlic EVOO, S&P and diced shallots, with the finished Swordfish.

I was torn between the Swordfish and the fresh Yellowfin tuna (locally caught) that they had too, it looked wonderful. Knowing that I can deep freeze tuna successfully we went ahead with 3/4 of a pound of the tuna also.

Our favorite for the last 3 months, Hogfish, has gone up substantially in price. In July, when we first found Hogfish, we were buying it @ $22 a pound (fillets) today it was $35 a pound, or out of our budget. Good by Hogfish for this year... We can not wait until next years Hogfish season starts up.

We have continued adding to our "stash" of the sweeter and cherished female Sea scallops. They are the (almost) orange colored scallops, the males are the ivory soap colored ones. When you are buying fresh scallops from a fishmonger, asking for the "orange colored" ones earns you their respect. Usually, from a choice of 5 lbs. of Sea scallops in the case you will be able to find 1 dozen (or less) of these flavourful treasures. We went home with 4 more today, to add to our stash from last week (they freeze very well).

Once I have a good 3/4 to 1 pound of these I will make a scallop pizza, or my scallop fried rice. Then I'll make a new recipe I have conjured up, "scallop tostadas" getting 2 main dishes out of 1 lb (+/-) of these tasty morsels. Stay tuned...

Total spent goin' fishin' was $25 for 2 1/2 lbs. of fresh seafood that will produce 3 meals for Marg & me. 

We are now treated as locals by our fishmonger, and receive special discounts from the employees. yummy, yummy good for my medium sized tummy...

W


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