Tuesday, November 20, 2012
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.