This evening we made Swordfish Cutlets with Tomato and Basil Salad for L. This was an incredibly easy recipe- the swordfish steak was pounded, seasoned and coated in breadcrumbs, parsley, garlic and lemon zest. It was fried in olive oil for about four minutes per side until golden. The salad of onion, tomato, parsley and basil was tossed in olive oil and seasoned with salt and pepper. This meal took about twenty leisurely minutes and looked really pretty on the plate.
L enjoyed the meal, but felt that the version yesterday was better because it was lighter, crispier and less fishy. However, had this not been the second swordfish meal in a row, he would have reviewed it just as highly as the first. All in all, this version is much easier, and is a great meal to pull out in a time-crunch situation. However, the rolled swordfish of yesterday is more unusual and successful, requires less fish, and is well worth the extra effort. Quality food in 30 minutes or less, success.
Tomorrow I will be making (and hopefully managing to eat) Sicilian-Style Chicken Cutlets with Chopped Caprese Salad for Two. L’s workplace is hiring and he needs to be present at interviews and dinner with the candidates three times in the coming week. On Thursday he’ll miss one of Gloria Estefan’s meals; the rhythm surely isn’t going to get him.