Ed Pawlowski wrote:
>
> We went to Wegman's in search of something good for dinner. They had
> swordfish, fresh, never frozen from Costa Rica.

I wouldn't claim that with swordfish from so far away.
Most swordfishers go out for days and use long-lines.
As they catch them they cut off heads, gut them then put them
into the freezer section packed in salt-water ice.

This keeps them all semi frozen and fresh until they get back to the
docks. From there though...a dock in Costa Rica is still a long way to
Connecticut. They were frozen but I call that "fresh frozen" and
there is nothing wrong with that. The expensive tuna is caught and
treated the same way.


> They looked good, so we
> bought two steaks. They were beyond good, they were fantastic.
>
> I made a rub of dill, thyme, garlic, onion, salt, pepper, lemon peel.
> Put a little olive oil on the fish, then the seasoning mix.
>
> Pan cooked it, then accompanied it with steamed mixed veggies, garlic
> bread, bottle of Pinot Grigio.

Sounds like a very nice feast, Ed.

Back in the year of 1970-1971, we lived in Newport, RI. My mother then
went on some diet and ended up eating fresh swordfish (bought at the
marina) 3-4 times a week. She did this for the entire year. After all
that though, then came the "discovery" of the high mercury content.
heheh She freaked out.