During a Prince Edward Island exploration, BSK discovered a unique fish store on the northeast end of the Island. (Selfish HG will not reveal its name). The proprietor said they often had fresh-caught tuna and swordfish in stock. BSK called the store two days ago. Yes, they had tuna and swordfish caught that morning. Happy news. BSK and son-in-law Massimo R. (he and HG/BSK Gifted Daughter, Lesley R., are visiting) were off to the store and brought back sea kissed tuna belly and swordfish steaks. The tuna was cut into small cubes for poke. Dressed with sesame oil, a dash of soy sauce, chili oil and lemon juice. Numerous vegetables and herbs were sliced and chopped. Each of the diners had a big bowl of fluffy rice. The rice was topped with fish and vegetables. Chilled white wine. A meal masterpiece. The next night swordfish starred. First, there was a starter of BSK-steamed soft-shell clams dipped in melted butter given some heat with Frank’s excellent product. Swordfish is tricky. Unlike salmon, it can’t be served medium rare (HG’s choice with salmon) but has to be cooked through. Very often this results in dry, flavorless fish. Happily, Lesley R. is an expert at swordfish cuisine. Her swordfish was moist, juicy and full of sea flavor. Lesley R. cut it into chunks which rested on a lovely bed of peppers, onions, garlic, yellow beans, baby lettuce and tiny PEI potatoes. Another meal from the sea masterpiece.
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