As the summer continues to heat up, I want to spend less time in the kitchen but still have enjoyable meals. Sometimes I will get everything arranged early in the cooler part of the day and just put the meal together close to serving time. This is a Seriously Simple tip that is so helpful as the weather heats up.
This is a favorite last-minute dish that is a perfect example of simple technique with serious flavor. Have your fishmonger cut 1/4-inch-thick slices from the center of a large piece of swordfish with the bloodline and skin removed. Ask to have the slices pounded 1/8-inch thick or you can do it yourself; place the slices between two pieces of plastic wrap using a mallet or the bottom of a saucepan to evenly pound them.
