Sunday, June 24, 2007
Since it's grilling season, we were in the mood for grilling fish out on our visit to M's cousins in Virginia earlier this evening. Tip: If you're in the mood for swordfish but unwilling/unable to shell out over $16 a pound, try marlin. At Wegman's the marlin was about $5 per pound cheaper than swordfish and had the consistency of a cross between tuna and swordfish. I believe this was my first time having marlin. It was rubbed with a mixture of Old Bay, dry mustard, marjoram, dill and lemon pepper (courtesy Chard, I can't take credit for that), grilled briefly, and served with grilled zucchini, a salad, and a rigatoni side (that would be me): rigatoni tossed with minced garlic, quartered grape tomatoes, fresh basil, salt, pepper, a little olive oil and white wine. The wine was chosen by one of the staff at Wegman's- a New Zealand sauvignon blanc that was very complex as whites go.