Rainbow Serpent Woman (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
perzephone) wrote2008-09-30 09:19 pm
perzephone) wrote2008-09-30 09:19 pm
I'm a Gucking Cood Fook!
I picked up some rather inexpensive swordfish steaks tonight at Smith's - $4.99 a lb & I got two nice thick steaks. I broiled them w/salt, pepper & a little Balsamic & Olive Oil salad dressing (from Trader Joe's - it has a smoky black-pepper flavor, savory but not too vinegary)... I get nervous about thick slabs of fish because Rob is just learning to enjoy sushi & sashimi, and a wide strip of raw fish in the center of a filet would turn him off of it in a heartbeat.
I don't like to toot my own horn, but that fish was the absolute most fantastic thing I've ever cooked in my entire life. I have never had swordfish that good in a restaurant or cooked by any other person. It was done all the way through, but still tender and juicy, and the thin strip of skin on the outside of the filet was crispy, and the flavoring was amazing. Every bite made me want to just burst into tears because it all came out so good and I was lucky enough to get to eat it.
I don't like to toot my own horn, but that fish was the absolute most fantastic thing I've ever cooked in my entire life. I have never had swordfish that good in a restaurant or cooked by any other person. It was done all the way through, but still tender and juicy, and the thin strip of skin on the outside of the filet was crispy, and the flavoring was amazing. Every bite made me want to just burst into tears because it all came out so good and I was lucky enough to get to eat it.