THE RED FISH TRUCK SHOWS UP ON THURSDAYS AND SATURDAYS AND PARKS ON THE MAIN STREET IN RANGELY, MAINE. WE LINE UP AND WAIT OUR TURN TO BUY COD, TUNA, SCALLOPS, MUSSELS, CLAMS, SWORDFISH AND, OF COURSE, MAINE LOBSTERS. THE FISH GLISTENS, SO FRESH IT NEVER SMELLS FISHY. THE SELECTION VARIES DEPENDING ON THE CATCH.
WHEN I CAN GET FISH THIS FRESH, I TRY TO STAY OUT OF ITS WAY AND ONLY ADD WHAT ENHANCES ITS NATURAL FLAVOR. I’D MADE PRESERVED LEMONS, WHICH HAVE A SOUR-SALTY TASTE. YOU ONLY USE THE PEEL, WHICH I DICED FINELY, ADDING IT TO THE PAN AFTER THE FISH WAS COOKED ALONG WITH SOME CHOPPED GREEN ONIONS, CAPERS AND A SPLASH OF WHITE WINE.
TO ACCOMPANY THE SWORDFISH I STEAMED CAULIFLOWER FROM A LOCAL FARM AND TOSSED IT IN A VINAIGRETTE WHILE IT WAS STILL WARM. (SEE SEPARATE RECIPE)
I HADN’T PREPARED SWORDFISH AS FRESH AS THIS SINCE I WAS IN SICILY. OH, IF I COULD ONLY GET FISH THIS FRESH AT MAINE PRICES ALL YEAR ROUND. I’D NEVER EAT MEAT AGAIN.
REMOVE THE PULP FROM THE PRESERVED LEMON. FINELY DICE THE PEEL AND RESERVE.
TRIM AND PEEL THE SCALLIONS. DICE AND RESERVE.
PLACE THE CAPERS IN A STRAINER AND RUN UNDER RUNNING WATER. EMPTY ONTO A PAPER TOWEL AND PAT DRY. RESERVE.
PRE-HEAT A FRYING PAN FOR 2 MINUTES OVER HIGH HEAT.
THOROUGHLY DRY SWORDFISH STEAKS WITH PAPER TOWELS. SALT AND PEPPER.
ADD 3 TBSPS OF OLIVE OIL TO THE PAN. WHEN THE SURFACE RIPPLES, CAREFULLY LAY IN THE SWORDFISH STEAKS. SHAKE THE PAN SO THE FISH DOESN’T STICK. WHEN IT SLIDES EASILY AROUND THE PAN, REDUCE THE HEAT AND COOK 2-3 MINUTES DEPENDING ON ITS THICKNESS.
TURN AND COOK ON THE OTHER SIDE FOR ANOTHER 2-3 MINUTES. THE FISH IS DONE WHEN A SHARP KNIFE INSERTED IN THE CENTER FEELS WARM WHEN TOUCHED TO YOUR LOWER LIP. PLACE FISH ON A WARM PLATE WHILE YOU FINISH THE SAUCE.
ADD 2 TBSPS OF BUTTER TO THE PAN. REDUCE THE HEAT TO MEDIUM/LOW.
ADD THE PRESERVED LEMON PEEL AND THE GREEN ONIONS. COOK FOR A MINUTE, STIRRING WITH A WOODEN SPOON. ADD THE CAPERS AND 1/2 CUP OF WHITE WINE.
REDUCE THE WINE BY HALF. TURN OFF THE HEAT AND STIR IN 3 TBPS OF BUTTER CUT INTO BITS. THIS WILL THICKEN THE SAUCE.
SPOON SAUCE OVER THE SWORDFISH AND GARNISH WITH CHOPPED PARSLEY.
SERVES 4
Ingredients
Directions
REMOVE THE PULP FROM THE PRESERVED LEMON. FINELY DICE THE PEEL AND RESERVE.
TRIM AND PEEL THE SCALLIONS. DICE AND RESERVE.
PLACE THE CAPERS IN A STRAINER AND RUN UNDER RUNNING WATER. EMPTY ONTO A PAPER TOWEL AND PAT DRY. RESERVE.
PRE-HEAT A FRYING PAN FOR 2 MINUTES OVER HIGH HEAT.
THOROUGHLY DRY SWORDFISH STEAKS WITH PAPER TOWELS. SALT AND PEPPER.
ADD 3 TBSPS OF OLIVE OIL TO THE PAN. WHEN THE SURFACE RIPPLES, CAREFULLY LAY IN THE SWORDFISH STEAKS. SHAKE THE PAN SO THE FISH DOESN’T STICK. WHEN IT SLIDES EASILY AROUND THE PAN, REDUCE THE HEAT AND COOK 2-3 MINUTES DEPENDING ON ITS THICKNESS.
TURN AND COOK ON THE OTHER SIDE FOR ANOTHER 2-3 MINUTES. THE FISH IS DONE WHEN A SHARP KNIFE INSERTED IN THE CENTER FEELS WARM WHEN TOUCHED TO YOUR LOWER LIP. PLACE FISH ON A WARM PLATE WHILE YOU FINISH THE SAUCE.
ADD 2 TBSPS OF BUTTER TO THE PAN. REDUCE THE HEAT TO MEDIUM/LOW.
ADD THE PRESERVED LEMON PEEL AND THE GREEN ONIONS. COOK FOR A MINUTE, STIRRING WITH A WOODEN SPOON. ADD THE CAPERS AND 1/2 CUP OF WHITE WINE.
REDUCE THE WINE BY HALF. TURN OFF THE HEAT AND STIR IN 3 TBPS OF BUTTER CUT INTO BITS. THIS WILL THICKEN THE SAUCE.
SPOON SAUCE OVER THE SWORDFISH AND GARNISH WITH CHOPPED PARSLEY.
SERVES 4
