It’s too early for tomatoes, after all, and no doubt we’re not supposed to be eating swordfish at this point either, but in honor of the Family J’s spring visit, we had swordfish over the weekend. I’m sure that we will be informed in no short order that this is a heinous crime against sustainability, but for this dinner at least, I’m not going to care.
Anyway, to the fish–we prepared the beautiful steaks in the traditional family manner. Pioneered over countless sunny Cape Cod summers by none other than Grampy J, I have never had a better tasting swordfish than this. And I’m pretty sure that the rest of the far-flung aunties and uncles and cousins J would agree with me that this is de rigeur for a proper beach vacation, along with soft serve, mini-golf, lobster night, sunburns, sandcastles, trips to the ER, Trivial Pursuit marathons, and of course a night out for “fried ocean”. And, unlike many of these wonderful memories, the swordfish can be replicated at home. Lightly seasoned with lemon and dill, then lightly spread with just a little mayonnaise before being wrapped up tight in foil and plonked on the grill (or in the oven), it’s a rare taste of summer and childhood we’ll never tire of.