I love a good Sunday Supper. This Sunday night there were eight of us ’round my table. I love a good full table. My dad was in town all weekend, and on Friday night we ate at No. 7 in Fort Greene where I tried swordfish for the first time in my life and fell in love with it. So Sunday night, after discovering that some “local” swordfish was on special at Whole Foods, I cooked swordfish for the first time and fell in love with it again. It was so simple to cook, and so satisfying to eat. Hardly fishy in flavor, it is meaty like a steak and yet very very light. For eight people I bought 3 1/4 pounds- I should have got 3 1/2 pounds though. I prepared it with a simple rub of lemon zest, sea salt, pepper, cumin, and brown sugar, and let it sit about half an hour before cooking. To cook the swordfish steaks all at once I needed two cast iron skillets. To cook: preheat oven to 400, then heat some olive oil in an oven proof skillet. Cook the swordfish in the skillet for about 4 minutes, then flip it over- the top should be nicely seared. Stick the skillet in the oven and cook for about 15 minutes until the swordfish is done. The cooking time will depend on the thickness of your swordfish steak, so start checking it at about 10 minutes because you really don’t want to overcook and dry out your fish.
I served my swordfish with a yogurt based sauce which I whipped up in the food processor: a handful of fresh dill, a handful of fresh parsley, the juice of a lemon, some olive oil, some Greek yogurt, and salt, pepper, and cumin to taste. I forgot to write down my proportions, but you can pretty much keep fiddling with it until it tastes the way you like.
With the fish I served a cold wild rice and lentil salad, a raw celeric (celery root) and carrot salad, and roasted eggplants and tomatoes. It was all very summery and fresh and full of cumin, mint, and lemon. (I just can’t seem to get enough of the combination of cumin, mint, and lemon recently!)
And just because I loved it so much last time (and because Jose was coming to dinner again), I made my almond cake with almond crust for dessert.