Good price on swordfish this weekend at the market and pictured above is a large, marinating steak of the fish. Fresh rosemary, crushed garlic, lemon zest, Aleppo pepper, lemon juice, olive oil, and salt made up the marinade. After thirty minutes the steak was pan seared on both sides and then popped into a hot oven for an additional seven minutes. It came out on the medium side of medium rare, cooked through but still moist inside. Swordfish is so easy to over cook and so dry when it is overcooked. Delicious with some fresh pasta tossed a sage and brown butter sauce with fried sage leaves on top.
The wine was another bottle of the 2009 Abymes discussed a few posts below. Good pairing.