Summer might be a faint memory, but there are still plenty of
fishermen working away to pull up the daily catch. We checked in
with Bonefish Grill for their recommendation for a delicious
from-the-sea dish to cook up at home - and this month, it's
swordfish that's cutting up the competition. If you find yourself
on the road, there are plenty of gently priced seafood spots to
check out as well. Now that's what we call tasty. - Jenna
Schnuer
Dining at Home
The fish experts at Bonefish Grill (115 locations nationwide,
www.bonefishgrill.com) suggest their warm
mango salsa as the perfect topper for mild, flaky white fish -
including the now-in-season swordfish. One of the easiest fish to
prepare, swordfish is best when it's super-fresh. Consumers should
always ask their fishmonger or grocery store how long they've had
the product and whether it has ever been frozen. Also, this fish
has almost no smell, so if the swordfish you're considering has a
strong odor, don't purchase it. Once the steaks have been cut
(about a half inch thick), they need only salt and pepper or basic
fish seasoning, which can be purchased at any grocery store.
Bonefish Grill Swordfish with Warm Mango Salsa (serves
eight)
1 cup red onion, charred and chopped>>1 quart diced
mango>>1/4 cup diced red pepper 1/2 cup mango
puree>>1/4 cup scallion>>1/4 cup chopped cilantro
1 Peel and slice the red onion into two or three large pieces. Char
on a grill.
2 Chop the red onion into quarter-inch pieces.
3 Dice the mango and red pepper.
4 Stir mango, red pepper, and mango puree together.
5 Before serving, heat in microwave or on stovetop for three
minutes. Add scallion and
cilantro. Serve over grilled swordfish fillet.
Grill swordfish fillets at 400°F, six to eight minutes per side.
Make sure not to overcook; fish should still be moist when you poke
it with a fork.
Dining On the Road
Order up some drunken shrimp with a side of sunshine at
the
Gumbo Pot at the Los Angeles Farmers Market. Later, while
the rest of the town is downing salads before they hit the gym,
indulge in some fried catfish and oysters. 6333 West Third Street
(corner of Third and Fairfax), (323) 933-0358,
www.thegumbopotla.com
One of the best deals in Dallas is the served-year-round summer
platter at Aw Shucks Oyster Bar. For just $19,
you'll haul in plenty for two people - a half pound of boiled
shrimp, a half pound of crab legs, a half pound of sausage (well,
it never hurts to have a little red meat), boiled potatoes, and
corn. 3601 Greenville Avenue, (214) 821-9449, www.aw-shucks.com
Jimbo's Place is easily the most unusual eatery on
our list; just outside Miami, it's the only place we know of where,
for $10 a pound, you can order up smoked salmon, marlin, or tuna
(smoked fish is all Jimbo serves) and a beer to enjoy while
watching (or playing) a bit of boccie. Go and hang out. You'll be
happy. Duck Lake Road, Virginia Key, (305) 361-7026, www.jimbosplace.com
There are neighborhood sushi spots aplenty in New York, but
Hamachi gets our vote for having some of the most
innovative (and not too pricey) rolls around. We're hooked on the
nutty tuna roll, which wins awards for the best use of macadamia
nuts this side (or any side) of Hawaii. Pair it with the eel-icious
joshi-noshi maki roll for a taste-buds-a-poppin' meal. 34 East 20th
Street, (212) 420-8608, www.hamachisushi.com
After a day of watching surfers on Maui's coast, we tool over to
Paia and get in line at the Paia Fish Market.
Their $7 Mahi burger serves up a bigger (and tastier) piece of fish
than any fine-dining establishment on the mainland - and their
onion rings rock our world. 110 Hana Highway, (808) 579-8030