Dishes pair nicely with podcasts. And by podcasts I mean Serial. The download serves up "one story, told week by week." The unraveling is riveting. Especially if you don't wait the week and binge-wash.
Host Sarah Koenig's narration is personal, personable and -- I've discovered -- persistent. Earbuds at ease, I still hear it. "Dishes done," Koenig says in my head, "I had to confront the compost."
This week I made swordfish. "One dish," Koenig narrated, "refined day by day." I wanted the fish tender -- as though poached. I also wanted it crisp -- as though pan-seared. "Was it possible," mused my version of Koenig's version of me, "to do both?"
First I poached. Then I seared. The fish -- on its super-clean dish -- came out tender and crisp. I liked it. My husband liked it. Even Sarah Koenig liked it. At least, I think she did.
Swordfish Steaks
1 (1-pound) swordfish steak
2 to 3 cups vegetable, chicken or fish broth
1 slice bacon, cut crosswise into slivers
2 handfuls baby arugula
1/2 cup halved cherry tomatoes
Olive oil
Balsamic vinegar
Kosher salt and ground black pepper
Settle fish in a baking pan just large enough to hold it. Pour in broth to cover. Slide into a 350-degree oven and poach until the interior reaches 115 degrees, about 30 minutes.
Meanwhile, heat a large cast-iron skillet over medium. Put in bacon slivers, and sizzle until crisp, about 5 minutes. Use a slotted spoon to scoop out bacon and drain on paper towels. Leave rendered fat in the pan.
Heap arugula in a bowl. Scatter on tomatoes. Drizzle with a little oil and vinegar. Season with salt and pepper. Toss. Divide salad onto two plates. Scatter on bacon slivers.
When fish is poached, pull it out of the broth and pat dry with paper towels. Heat rendered bacon fat in the skillet over medium-high heat. Slide in fish and sizzle to a nice brown finish, about 1 minute per side.
Discard fish skin. Divide swordfish steak in half. Settle over salad on each plate.
Makes 2 servings.
Food on 05/18/2016