Guest Blog: Sizzlin' Swordfish and Fried Potatoes

Seafood...there's nothing quite like it. In the summer, a lobster roll or some fried clams is about as decadent as one could get. As the seasons change and the weather gets cooler, however, we tend to crave something a little heartier, a little...bigger.

That brings us to the subject of today's entree...1.25 pound swordfish from Fish Tales on Court Street. These guys have duked it out with Bobby Flay, so you know that they are for real. Sum and I had one of their $20 Maine lobster rolls over the summer, and it was phenomenal--huge chunks of lobster meat oozing out of every bite.

Anyways, back to business. For a poor man's seafood dinner, we've cooked tilapia a few times recently. It's an easy to cook fish and, with some grilled veggies, a quick plate. But tonight, we had some wine to burn and were looking for something a little more luxurious.

Summer fried up some red bliss potatoes for an excellent side dish. We had four of them altogether. You'll definitely want to start the potatoes well before the fish. She sliced them up (not too thin) and dropped them in the frying pan with a combination dusting of olive oil, rosemary, thyme, salt, pepper, and garlic.

The manager at Fish Tales recommends a one pound cut for two adults (naturally, ours was 1.25 pounds). Without prodding, he gave us the lowdown on how to cook it:
Add:

• Olive oil
• Garlic
• Fresh parsley
• Salt (we use sea salt)
• Pepper

Cook each side on medium-high heat in a grill or pan for 3-5 minutes. Our man behind the counter prefers it charred a bit, so he goes for 5 minutes. In his words, "You can't mess this up."

We followed his directions as best we could, and we were not disappointed. In my humble opinion, this might be the best "meat" dish we've cooked since moving to Brooklyn. The fish came out juicy and soft, with wonderful flavor. With the right amount of fresh garlic and parsley seasoning, this is one fish you won't let go.

If you listen closely enough, you'll hear the sizzle. Don't let the juice hit you in the eye.