BSK was in Whole Foods today and, fortunately, spied a nice piece of swordfish. On sale and just off the boat (and plane). So, for dinner tonight inventive BSK created a lush, creamy, fish, pasta, bean, lemon, parsley dish. Spectacular. Here are the elements. The pasta was a small shaped, curly-edged organic Italian variety. Beans were Goya capellini. Parley was Italian flat leaf. Sofrito (sauce) was olive oil, garlic, lemon juice and zest (lots), fish broth, chopped parsley (abundant) and anchovies. BSK heated the beans, crushed some and added it to the sauce to give it body. BSK coated the swordfish with Maldon Sea salt, freshly ground black pepper and lemon zest. Topped the fish with thin slices of lemon and lemon zest. Swordfish is hard to cook. It’s usually raw in the middle (HG only likes tuna that way) or dry. Not when BSK is cooking. The fish was pan-broiled in HG/BK’s trusty cast iron pan (almost 50 years old) to the perfect state of moisture and juiciness. And, here’s How BSK built this platter of seafood rapture. A layer of pasta, beans mixed with a bit of pasta water and olive oil and topped with the swordfish and flavorful grilled lemon slices. The wonder is that BSK creates fabulous dinners like this every night. Lucky, lucky HG!!
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