When I work too much (which happens a LOT this time of year), I end up craving seafood and veggies. While charging delivery from Seamless to the client sounds like an interesting way to try new restaurants without having to foot the bill, it gets pretty old after awhile. There are a few decent restaurants that I order from on occasion, but after awhile all I want is a home-cooked meal consisting of less starch, less meat and more seafood and veggies. Alex is pretty used to it by now and given that he eats toaster oven quesadillas, peanut butter crackers, pizza and fried rice while I am gone, I would imagine that he doesn't mind when I go on one of my seafood and veggie kicks. My current veggie obsessions are broccoli and brussels sprouts. I was on a cauliflower kick earlier this fall, but that ran its course by mid-November. After I eat a few good seafood and veggie meals I then switch over to craving salad, but more on that later. This swordfish recipe was one that I found online after coveting (and then buying) some really nice swordfish steaks at Fairway. I originally wanted to make this Sicilian-Style Swordfish, but we decided to mix it up a bit. The amount of butter originally weirded me out (and we did end up using less of the butter than called for), but I was intrigued enough to give it a shot. And I'm glad I did because it was good. The swordfish was nice and moist, which is always my first requirement for good swordfish. There is nothing worse than dried out, leather-like swordfish. It also had nice flavor - the compound butter is rich, but it retains a really fresh and bright flavor because of the herbs, the pepper and the lemon zest. I think I slightly prefer the Sicilian-Style Swordfish, but this is a lovely, fresh alternative.
Recipe after the jump!