HUNGRY GERALD

BSK sauteed a swordfish filet. BSK timing made the fish moist and juicy; it rested on a bed of rice and was smothered in tomato-onion-garlic sauce. A very tasty supper. Next time, BSK will  enhance the fish with a Sicilian Salmoriglio sauce. Another way to cook swordfish is to cut it in horizontal slices and give it a quick saute in olive oil, lemon juice, lemon zest and hot sauce. Tasty. If you are a barbecue devotee, cut the fish into kebab sized chunks and spear them like shish kebab. Brush them with olive oil and cook them over the coals for a few minutes. Serve with a mayonnaise-lemon juice-hot sauce dip.