Swordfish

Serves 4 1 1/2 pounds swordfish, cut into 16 pieces 2 tablespoons olive oil Juice of 1 lemon 2 tablespoons chopped fresh oregano Salt and black pepper, to taste 1 yellow bell pepper, cut into 1 1/2-inch pieces 1/2 pint cherry...

2 ½ pounds swordfish 4 eggs 2 pounds green beans 8 large tomatoes (red and yellow) 1 pint mixed colored cherry tomatoes 1 pound fingerling potatoes 1 head Boston or leaf lettuce ½ cup pitted black olives 1 clove garlic Salt and pepper ¾ cup olive oil 3 tablespoons wine vinegar 4 tablespoons capers

Serves 4 Salt and pepper, to taste 2 pounds green beans, trimmed 8 large tomatoes (red and yellow), cored 2 ½ pounds swordfish Olive oil (for sprinkling) 2 tablespoons olive oil 1 clove garlic, finely chopped ½ cup pitted black olives, chopped 2 tablespoons capers 1. Bring a soup pot of salted water to a boil.

Serves 4 4 eggs Salt and pepper, to taste 1 pound fingerling potatoes ⅓ cup olive oil 4 large tomatoes, peeled 1 pint mixed colored cherry tomatoes, halved 2 pieces broiled or grilled swordfish 1 head Boston or leaf lettuce, cored, rinsed, and torn up 1 pound blanched green beans ...

Swordfish populations have surged in North Atlantic waters in recent years, and amateur anglers, who catch less than 2 percent of all swordfish, have benefited. Tourists are following the boom to South Florida, center of the swordfishing scene. For first- timers or those without the boats and gear that fishing the Gulf Stream's deep waters require s, charters deliver the experience, and often the fish. Lady Pamela II Las Olas Boulevard and Hwy. A1A south 301 Seabreeze Blvd.

Serves 4 4 eggs Salt and pepper, to taste 1 pound fingerling potatoes ⅓ cup olive oil 4 large tomatoes, peeled 1 pint mixed colored cherry tomatoes, halved 2 pieces broiled or grilled swordfish 1 head Boston or leaf lettuce, cored, rinsed, and torn up 1 pound blanched green beans ...

Serves 4 AIOLI 2 1/2 cups mayonnaise 2 cloves garlic, smashed to a paste with 1/2 teaspoon salt Black pepper, to taste 1. In a bowl, whisk the mayonnaise, garlic, and pepper. 2. If the mixture seems thick, add 1 tablespoon warm water. Taste for seasoning and add more salt, if you like. Set aside 1 cup aioli for the fish tacos. Cover and refrigerate until serving.

2 ½ pounds swordfish 4 eggs 2 pounds green beans 8 large tomatoes (red and yellow) 1 pint mixed colored cherry tomatoes 1 pound fingerling potatoes 1 head Boston or leaf lettuce ½ cup pitted black olives 1 clove garlic Salt and pepper ¾ cup olive oil 3 tablespoons wine vinegar 4 tablespoons capers

In our house, swordfish is a once-a-summer event (it's so expensive!), but we find the meaty flesh irresistible. So we splurge on it for one luxurious meal. On Day 2, we're perfectly happy to eat lightly with bits of grilled swordfish garnished by the garden harvest. Buy the thickest swordfish you can find, cut it into pieces, then grill or broil them, and add a generous serving of sauteed tomatoes and green beans sprinkled with olives and capers, in the style of the south of France.

1 tablespoon olive oil 1 red onion, coarsely chopped Salt and pepper, to taste 4 stalks (½ pound) rhubarb, sliced into ½-inch pieces ½ cup golden raisins ¼ cup water 2 tablespoons sugar 1 tablespoon balsamic vinegar 1 tablespoon white or red wine vinegar, or to taste 2 tablespoons chopped fresh thyme 1½ pounds swordfish steak, cut into 4 even-sized pieces Olive oil (for sprinkling) 1. In a small, heavy-based saucepan, heat the oil and cook the onion with a generous sprinkling of salt and pepper over...

Serves 4 Salt and pepper, to taste 2 pounds green beans, trimmed 8 large tomatoes (red and yellow), cored 2 ½ pounds swordfish Olive oil (for sprinkling) 2 tablespoons olive oil 1 clove garlic, finely chopped ½ cup pitted black olives, chopped 2 tablespoons capers 1. Bring a soup pot of salted water to a boil.

In our house, swordfish is a once-a-summer event (it's so expensive!), but we find the meaty flesh irresistible. So we splurge on it for one luxurious meal. On Day 2, we're perfectly happy to eat lightly with bits of grilled swordfish garnished by the garden harvest. Buy the thickest swordfish you can find, cut it into pieces, then grill or broil them, and add a generous serving of sauteed tomatoes and green beans sprinkled with olives and capers, in the style of the south of France.

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Former “Office’’ boss Steve Carell was spotted in Boston over the weekend. The Acton native was seen riding the Boston Harbor Cruises Codzilla boat with family… . Stephen King dined at Legal Sea Foods in Park Square before Saturday’s Red Sox game. He had gazpacho and grilled swordfish, and was wearing a T-shirt that said a not-so-nice thing about the Yankees… . Rapper KRS-One also ate at the Parks Square Legal Sea Foods - twice - over the weekend… .Orioles pitcher Kevin Gregg was spotted having lunch Saturday at Cafeteria on Newbury Street… . The aforementioned Wahlberg dined at Strega...

“Ted’’ star Mark Wahlberg continues to work out at Equinox in the Back Bay while he films his comedy around Boston. He was seen there yesterday working on his fitness. He was also spotted on Tuesday night at Davio’s where he sipped Cabernet with friends and had spring rolls and swordfish.

Serves 4 Swordfish baked with tomato sauce showcases classic sunny Sicilian flavors, badly needed this time of year. Saute a mixture of onion, capers, raisins, canned tomatoes, and wine and simmer it just long enough for the flavors to meld. Add crushed red pepper and a squeeze of orange juice and pour over thick swordfish steaks. Send them into the oven for 20 minutes while you make pasta. For an evening, pretend you are on a warm Mediterranean island. Olive oil (for the dish)

Crisp fall days make grilling a pleasure, especially when you’re serving luxurious swordfish. Until the weather gets cold, the fish are caught in the North Atlantic. In the market, look for thick steaks with even color and a nice sheen. Rub them with cumin, coriander, and cayenne to bring out deeper flavors. Local tomatoes peaked mid-month, but they are ripe for at least a few more weeks. Their sweet juiciness is a perfect foil for the meaty fish. Sear the steaks until golden, and set thick slices of regular tomatoes and cherry tomatoes to char beside the fish.