2.) Swordfish – Another perennial favorite. Seaver said people love picking up a fillet at the local market and cooking it like a steak, which makes it easy. If there’s anything people shouldn’t do, he said, it’s try too hard to get those criss-cross hash marks that look great in pictures, but don’t really add anything to the fish. “One thing people can do with swordfish is mess with it a little bit less,” he said. Marinades are unnecessary, but keeping them simple – a little vinegar, a little garlic – is key, and don’t soak the fillets overnight – 20 minutes to two hours is plenty.
July 14, 2015
