lest you think that i only make sides and desserts, here is an example of my wide-ranging repertoire- fish. granted, i've made fish maybe five times in my whole life, but none of them were a total disaster, and that makes me feel like i’m qualified to share with you here. the great thing about fish is that it cooks fast, looks good, and can be gussied up pretty easily- a requirement for most of my food. this particular recipe is stolen from my mom, who, if you are unlucky enough not to know this already, is an incredible cook and a truly superlative baker. and i’m not just saying this because she’s my mom- which i think is the highest complement i can give her.
while swordfish is expensive, it is also very dense, meaning you don’t have to eat much to be full. a $20 purchase of two swordfish steaks fed grace and i for dinner and lunch the next day. this recipe couldn’t be easier- even the most pedestrian of us always has butter in the fridge, and a jar of quality anchovies packed in olive oil is a good investment at 7$-you’ll be surprised at how much you use them- cooked down, they don’t taste fishy at all. parsley is one of those things cooks put in everything- it brings a fresh, verdant flavor, but honestly, is never *totally* necessary. the swordfish is simply cooked and the all flavors in the compound butter melt together to create a nutty, green, complement to the fish.
swordfish with parsley-anchovy butter
make the swordfish:
two swordfish steaks
salt and pepper
pat dry the steaks and season. heat up about 2 tablespoons of olive oil in a non-stick skillet until shimmering. pan fry the swordfish until firm to the touch- about 15 mins, depending on the thickness.
make the butter:
4 tablespoons salted butter, softened
1 anchovy fillet, minced
1 garlic clove, either pressed through a press or chopped into a paste
1 and 1/2 teaspoons lemon juice
2 tablespoons minced fresh parsley
beat butter with fork until light and fluffy, stir in remaining ingredients until thoroughly combined. serve on hot fish, allowing butter to melt.
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