We all know mon mari‘s opinion of fish for dinner.
Or should we say his professed opinion.
Maybe it’s because I insist on having it every Friday and he’s just acquiesced, or maybe he’s actually starting to like fish.
BTW – we don’t eat it on Friday for any latent religious reasons. That’s the day I do the shopping and I prefer to buy and cook fresh fish.
The key to happiness, I have learned, is to not have any errant bones by the time the fish is on the plate.
This is obviously easiest with bigger ocean fish.
The fish counters in Mediterranean countries tend to be much larger than the meat counters so there is never a lack of variety. However most of the fish offered tends to be smaller – sole, sardines, turbot, even anchovies, which I don’t buy (bones).
When they get a tuna or swordfish in I always buy.
This was the first swordfish I’ve seen in quite a long time. It was excellent.
If you don’t have all the lovely, lemony herbs, substitute fresh or dried tarragon and chives.
Grilled Lemon Swordfish
Total time: 25 minutes
- 2 swordfish steaks, 12oz total (360gr)
- 1 tsp lemon pepper seasoning
- 2 tbs fresh lemon juice
- 2 tbs olive oil
- 1 tbs fresh mint, chopped
- 1 tbs fresh lemon balm, chopped
- 1 tbs fresh lemon thyme, chopped
- 1 tbs fresh oregano, chopped
- Lightly oil fish basket or grill.
- Mix all ingredients except fish.
- Put fish in a flat dish, pour herb mixture over and allow to marinate, 10 – 15 minute (while grill heats).
- Place in oiled fish basket or on oiled grill rack over direct heat. Cook 3 – 5 minutes per side, depending on thickness, turning once, or just until done.
- Remove and serve.
The surrounding wheat fields with their many shades of green of turning gold. The harvest is nearing.
There are still pockets of green – some of the dips in the field that stay wet, and the spots where the bunnies are eating it.
And tractor tracks….
My dogs are walking more and more slowly these days so I have more time to contemplate nature.
They still manage to chase bunnies when they get a chance, though.
Our bunny population has returned to pre-myxomatosis levels with lots and lots of baby bunnies.
Next year should be interesting…..