I'm on poultry avoidance at the moment as Thanksgiving is coming up in two days, and between turkey on Thursday, leftovers on Friday and another turkey dinner on Saturday I thought it best to avoid early in the week.
The local market helped out with a sale on swordfish steaks. It got my usual marinade of olive oil, lemon juice, garlic, lemon zest, red pepper flakes and salt and white pepper. It was seared in a hot skillet and then shoved into a hot oven for five minutes to warm through. A pyramid of rice and some broccolini that was on its last legs finished off the meal. A premeir cru Chablis was a good match. Notes on the wine tomorrow.
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