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.
Slice the firm leftover fish and arrange it on big plates with wedges of large tomatoes and cherry tomatoes, green beans, fingerling potatoes, and bright-yellow eggs, then sprinkle with vinaigrette. On the first night, you’ll feel like you’re dining on a fancy restaurant patio. The second is much more informal. Let’s say a busy Nice cafe overlooking the sea.
Sheryl Julian can be reached at email@example.com.