Back in the late seventies, I spent one summer working in a fish market. The guy I worked for, I had previously worked with in a restaurant, so we were pretty well acquainted. I learned a lot that summer: how to open clams and oysters, how to fillet fish of all kinds and of huge importance, how to recognize fresh fish. One of the many things I also learned was how to spot a good piece of swordfish. He schooled in that because he would send me 30 or so miles up the coast, in the company truck to buy whole swordfish in Point Judith, RI. It was an experience that has paid off in spades in knowing both where to go and what to look for in the search for fresh fish and I am so very grateful for that. Today, I spotted some beautiful fresh swordfish and knew it was dinner. It's the rosy color, tight skin and overall robust look of a healthy fish that is the tipoff. Pale, washed out looking fish, or skin that has started to slip are either old, been frozen or were just not faring well for whatever reason. Here is the piece I bought today. It was not cut by an experienced fish person as evidenced by the non-uniformity in thickness of the slice (this was in the steak slicing process, after the fish has been filleted), lack of the uniform appearance which can be still better seen in the grilled fish. (this was lack of skill in the fillet process). My guess is that someone, using a too small, dull knife, sliced away at this beauty and compromised the value. Still, I had to have it The quality of the fish, itself, is unmistakable!
HC
I served this with broccolini and parsley boiled potatoes.
