Last night was the first diet night and Diane fixed us a recipe from a cookbook: “Floyd on Fish” that was first published in 1985. We first used it in ’87 and have been using it off and on since then, Floyd has passed to the great kitchen in the sky but prior to that he wrote a numberr of “Floyd on” cookbooks; Foyd on Spain, Floyd on Africa, Floyd on France plus others that I know nothing about. His cookbooks are reasonably easy to follow, nothing like Julia Child’s.
His recipe calls for Tuna slices but it is easier to get Swordfish here so she just subsituted Tuna for Swordfish and we have fixed both and there seems little difference between (I am showing my ignorance here) the two fish in terms of cooking. Floyd calls for: lemon juice, bay leaves, sage leaves, florets of parsley, rosemary, thyme, anchovy fillets, crushed garlic and olive oil. All these herbs are to be crushed and brushed on the Swordfisf filets and marinated for 1 hour before cooking for 5 minutes on each side with the result being magnifico.
As sides to this excellent main Diane roasted (again a Pepin recipe) stuffed baby onions, grilled eggplant topped with tomato sauce (Diane’s recipes) and all of this was on a tomato col
Diane’s salad was avocado and tomato in a Jaques Pepin lemon juice dresssing.