Food for thought- Tuna and swordfish - Today News

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Food for thought: Tuna and swordfish - Today News Post News Post || Euro News:

In the old days, when friends and family visited me throughout the summer months, feeding them was never a problem: they were all fish lovers and especially liked tuna, swordfish, sardines, fresh anchovies, monkfish, cap roig, squidare permitted for up to 150 people., cuttlefish and anything else from the Med that I grilled or deep-fried for them.

Everyone adored, more than anything else, tuna and swordfish steaksThe past 12 months.. That was partly because both were difficult to find in Scotland or England in those days and, when availableCommences three weeks after 70 per cent of residents age 18 and older have their first dose and after at least three weeks since Step Two began. Most restrictions will be lifted. Protocols on gathering sizes and masking will continue unti, they were rather expensive.

The tuna and swordfish steaks suited me nicely because there was always plenty of both at the Mercat d’Olivar — and they were an easy-peasy lunchtime dish.

I always sautéed the steaks in butter and olive oil over a high heat for two minutes on each side. My big Le Creuset frying pan could take six steaks at a timeThe overall death rate is 63.94 per 100,000 people., so the logistics were no problem. I served it with a simple salad or atop tumbet or ratatouille at room temperature.
I always did a variation on the gazpacho theme as a starter — and dessert, by popular requestThe changing times., never changed: every time it was melon and watermelon. Never has doing lunch for six people been such a doddle.

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