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 both tender and crisp. I liked it. My husband liked it. Even Sarah Koenig liked it. At least, I think she did.
Swordfish Steaks
Prep: 15 minutes
Cook: 30 minutes
Makes: 2 servings
1 swordfish steak, 1 lb.
2 to 3 cups broth (fish, shellfish, chicken or vegetable)
1 slice bacon, cut crosswise into slivers
2 handfuls baby arugula
1/2 cup halved cherry tomatoes
Olive oil
Balsamic vinegar
Kosher salt and freshly ground black pepper
Poach: 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.
Crisp: Meanwhile, heat a large cast-iron skillet over medium. Cast on 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.
Toss: 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.
Brown: 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.
Serve: Discard fish skin. Divide swordfish steak in half. Settle over salad on each plate. Enjoy.
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