lemon-rosemary swordfish

A little more than a month ago, the D.C. metro area was swept by a storm to end all storms. A storm that felled 100-year-old trees, a storm that blew lounge chairs into pools – a storm that robbed my apartment complex of power for almost two days.

Fortunately for me, a good friend nearby – who used his wizardry to somehow emerge from the wreckage as the only Arlingtonian to retain electricity – hosted a barbecue for those less fortunate. And at said barbecue, another friend prepared a fish I’d never before enjoyed off the grill – swordfish.

Cue all-out obsession. There was Facebooking, tweeting, gchatting, somnambulating…I quickly became a woman possessed by the idea of making a swordfish to rival his.

i'm not as juicy as i look

Unfortunately, last night’s effort fell far short of such a goal. It was good, to be sure, but the mere 10 minutes under the broiler proved about three too many and the fish, alas, emerged almost dry.

In my defense, it is predominantly the fault of one Pentagon City Harris Teeter that did not carry swordfish, forcing me over to the local Giant, which only sold the frozen variety. I therefore had no choice but to forgo my best-laid marinate-and-pan-sear plan for a haphazard baste-and-broil method (since the marinating half-hour became a thawing half-hour). This, in turn, led to less moisture for the fish, which led to less flavor in the meat, which led to a nearly parched piece of swordfish landing on my plate. Just one more example of the wide-ranging implications of the butterfly effect.

lemon-rosemary swordfish (next time: marinate for an hour to right my wrongs.)

lemon juice

chopped rosemary

honey

olive oil

butter

swordfish

garlic

salt & pepper

lemon pepper

Whisk together lemon juice, chopped rosemary, honey, garlic and olive oil. Marinate swordfish in mixture for an hour. Preheat a greased broiler pan, add swordfish, season with salt, pepper and lemon pepper. Broil one inch from flame for seven minutes. Serve with quinoa and salad.

broccoli quinoa

quinoa

butter

chopped broccoli

chives

veggie broth

salt & pepper

Cook quinoa in veggie broth according to package directions. While quinoa is cooking, sautee broccoli and chives in a little butter, season with salt and pepper. Stir into cooked quinoa.