Sword play

The broiler is my new favorite thing. I hadn't really done much broiling up to this point - just the occasional browning of something or the other. Yet ever since buying Mastering the Art of French Cooking (which has a number of broiled dishes) and discovering that Noe had a broiler pan (where did this come from?!) I have been on a broiling kick.

My latest broiled dinner - this is super easy:

I got my hands on a couple big, fresh swordfish steaks from a local fish market. I threw them in a marinade of olive oil, herbs, a little white vinegar, and a little fresh lemon juice. I marinated them for about 30 minutes (they were big, thick steaks - about an inch thick).

 

Swordfish steaks after marinating

Then...I stuck them under the broiler for about six minutes, turned them over, and stuck them back in for another five or six. They were done when they were an opaque white all the way through and flaked fairly easily with a fork.

After broiling...they don't look that different than the raw ones in the photo

We ate these with simple sides of rice and steamed veggies. As for wine, I tried an inexpensive ($10) Riesling from my local wine store, Thames River Wine and Spirits:

The Clean Slate was just a tad sweeter than I normally enjoy, but still had a nice, minerally quality and a bit of crsipness. It actuallt paired pretty well with the herby, slightly acidic marinade.

This is a very simple dinner - but it is dependent on a quality piece of fish. If you can get your hands on a nice piece of swordfish, I highly recommend the marinating/broiling method if it is too cold or rainy to grill. These turned out great.