As a communications professional by day, I can appreciate the concept of irony. Like, for example, me noting that I rarely cook with a recipe, and then the first few blog posts showcase food that heavily relies on a plan of attack developed by someone else. Let’s park that though, this is a blog about food, not semantics.
Firmer fishes are something I’ve come around to later in life. Growing up, we used to eat shark and other similar things on occasion, they were awful. Years later, with some cooking skills of my own under my belt, I’m realizing my aversion to “fork and knife” fishes was probably due to the fact that my parents overcooked them….incinerated them — like we’re talking Donald Trump steak preferences here.
The wife has brought me around the past few years, but I still don’t feel overly confident enough to just wing it. So, when in search of a recipe — Ina Garten is always a good place to start. Her recipes are usually pretty straightforward, and generally speaking, calibrated to feed two people, not 20.
She calls this one Indonesian Swordfish, although the ingredients are pretty basic, so I’m not overly sure what makes this Indonesian. But again, we’re talking about food here, not semantics.
I served this alongside some quickly flashed kale, that uses all of five ingredients (6 if you count the fire) – Kale, Salt, Pepper, Lemon Juice and Olive Oil. As Ina would say, “How easy is that?”