HG/BSK may be landlocked in New Mexico, but surprisingly good fish (and Prince Edward Island mussels) can be found at Whole Foods in Santa Fe. Petrale sole is the big winner and the Atlantic cod and “Dover” sole are quite good. Yesterday, BSK scored a thick piece of very fresh swordfish. HG cooked it for dinner using a variation of Jamie Oliver’s Italian recipe. HG cut the swordfish into three horizontal and slender slices. HG cooked the fish on the range in a mix of two-thirds olive oil and one third lemon juice mixed with chopped parsley, mint and garlic. Plus a sprinkle of capers. Quick-cooking to keep the fish firm and juicy. Dusting of lemon zest and a pat of butter. Voila!! A superb fish meal. Served on a bed of buttered orzo and flanked by steamed asparagus. (Ultimate seafood meals will be at HG/BSK’s oceanfront summer home on Canada’s Prince Edward Island. In a few months HG will be shucking scores of oysters, feasting on local sea scallops, mussels, lobsters and more).
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