the good fat, fall swordfish!

what could be better than taking a bite of a nice steak that’s dripping with fat and flavor, melts in your mouth, is actually good for you, and happens to be a fish? the swordfish from the ne coast are starting to run! these fish are at their fattest (full of the amazing omega-3s that have so many health benefits).

yesterday we saw the nicest swordfish that we’ve seen all year and today’s fish is even bigger and fatter! simply grilled, broiled or pan seared this fish is full of flavor. we have several good recipes on our site and this week’s is no exception.

back in the early 90’s we prepared a great sturgeon dish we got from chef ken hayes of mccormick and schmicks restaurant in portland, oregon. the firm, buttery texture of the wild columbia river sturgeon reminds me of the rich new england swordfish we’re seeing right now. we substituted swordfish for chef ken’s recipe and by gosh it was delicious.

this dish is simple but requires a bit of chopping. if you don’t have a good chefs knife and a good sized cutting board (8-10 inch knife and at least a 20×14 inch cutting board), now is the time to get serious and purchase them. go online, check out “knife skills” and learn some helpful hints on chopping vegetables and other useful info and save yourself a lot of prep time. i followed chef ken’s recipe exactly except i cut the basil in a chiffonade instead of torn leaves and sliced a little extra for garnish. enjoy!

braised swordfish with dijon, basil & balsamic vinegar