On my way home from PT, I thought I’d stop to see if Gade had any dill plants left. Mine bolted, & I neglected to buy seed. While there, I found – yay! – they also had fresh sweet corn & blueberries! And some Oscar’s smoked cheese, but that’s for tomorrow. And, lucky me, Fin fishmonger is just a bit further down Western Ave towards home, so I stopped in to see what looked good. Did you hear this swordfish hollering my name? It was pretty loud. And okay, 1.3# is a bit more than 2 people really need, and $25 is a little more than I usually spend on dinner. But, oh my goodness, was it ever worth it!

This might just have been the best piece of swordfish I’ve ever had. Tender, moist, flavorful without being “fishy.” Pure heaven. I’ll give the plank some credit, & myself some credit for not overcooking it, but I’ve gotta give a huge shoutout to Fin. Seriously, if you live in the 518 & like swordfish, get over there to get some! I’ll even give you a plank. Or you could order your own from my favorite plank supplier, OutdoorGourmet.com.

On the way home, I was thinking of ways to put the blueberries to good use. (I even bought an extra container, just in case they all didn’t make it home. That seems to happen a lot when I go to farmstands.) What I came up with isn’t really a salsa, and isn’t really a salad or relish, so I decided to call it Jazz. Why? It’s fun, it kinda tastes like jazz music (funky & sweet at the same time), and it makes me happy, so..it’s Jazz. You’ll find a printer-friendly version of the recipe at the bottom of this page.

Ingredients: 

2 swordfish steak halves

1/4 tsp kosher salt

1 tsp regular olive oil

cedar plank(s) of similar size as the fish

1 cup blueberries

1/4 cup chopped Vidalia or other sweet onion

1/4 cup chopped cilantro, divided

1 tsp extra virgin olive oil

2 tsp lemon juice

1/2 tsp lemon zest

Preparation:

1.) Soak your plank for 30 – 60 minutes, using something heavy to weigh the plank down so that the top of the plank stays under water.

2.) Preheat gas grill on high. Brush swordfish with regular olive oil (no need to use the more expensive extra virgin for this part), and sprinkle evenly with salt.

3.) Place fish on plank, and plank on grill. Close lid and cook for about 10 – 15 minutes, or until fish is cooked through. Your time will vary, depending on your fish & grill.

4.) While fish cooks, set aside about a tablespoon of the chopped cilantro. Combine the remaining ingredients in a small bowl.

5.) Sprinkle remaining cilantro on the fish when it’s ready, and serve with Jazz.