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As part of my passion for local produce and regional ingredients I am featuring Block Island Swordfish this week as my ingredient of the week.
Swordfish can be caught and served throughout the year but from mid summer to late fall they are landing just north of Block Island here in New England. Once the fish have migrated north they feast on herring, mackerel and bluefish that give the sword a high fat content and full flavor. Because there is such abundance it also changes the pricing that we get almost daily. The vendor I use is very picky on the docks buying only whole fish that is caught within the last 24 hours of a trip, receive a grade A, have a translucent flesh and a bright red blood line. As “we” portion the swordfish into 10oz. portions we take care, like with all our food, to hold the same standards as the fisherman and FOLEY fish hold to bring the best product to you. We will feature swordfish on the menu at Lattitude all summer long in several different preparations for all of these reasons.
What’s your favorite way to prepare Swordfish and what’s your favorite summer fish?
Chef Jeff
I’m more a shellfish person, although I recently made a cedar planked salmon on my smoker with a maple syrup and butter glaze that came out well. I never had lobster growing up, but having been to Oqunquit the past few summers lobster is something that is becoming synonymous with the summertime months for me. I’ll take the classic steamed lobster any day, but I like fun, creative lobster dishes – there’s a sushi place up there that does a double lobster roll (lobster in the roll, then more baked on top – insanely delicious). I also like Bobby Flays take on a lobster club sandwich (chipotle brioche, saffron mayonnaise, watercress). I’ll also throw a vote for grilled shrimp. There’s not a rub/seasoning or marinade that won’t enhance the flavor and they’re so easy to grill.
My favorite summer fish would have to be halibut because one I’m familiar with it and two I find it has a subtle flavor that goes well with a range of ingredients and flavors. I’ve not prepare nor eaten Swordfish before and therefore I look forward to dining at Lattitude soon to try one of your preparations. It is wonderful that you are so committed to local ingredients! And just for the record, I dined at Lattitude for the first time last month and it was the best dining experience I’ve had in a long time. Everything we ordered was just fabulous. Thank you!
My favorite way to cook swordfish is on the grill. I top it with a chili lime butter and serve it with some jasmine rice and fresh veggies. My favorite summertime dish is a lobster pie with obviously lobster, scallops, shrimp and a yummy buttery bread topping.
swordfish alla messina in calamata olive sauce . thinly sliced and rolled with cabbage and spiced rice served over a traditianal calamata olive sauce . along with hibachi grilled swordfish over basil stemps and almound. this is my favorite dish for this falls and winter .