What's your favourite fish? Mine is the last one I ate.
The last one I ate was swordfish - 'pesce spada' at the market - and it was quickly seared on a very hot heavy pan and served with potatoes mashed with olive oil and zucchini and onions simmered with butter and a shake of nutmeg.
But there was a piece of pesce spada left over - rather a large piece - and here's what I did with it:
- I sliced the fish into three quarter inch cubes and marinated it in lemon juice while I prepared everything else.
- I roasted some red pepper, peeled it and cut it into strips.
- I cooked some tomato fettucine.
- I quickly cooked the fish in a heavy pan and added it to the drained pasta along with the roasted red pepper.
- Then I tossed some capers over the pasta and decorated the dish with celery leaves and a shower of cracked black pepper.
It looked as good as it tasted, with the white fish standing out on the pink-red pasta background with roasted red pepper and caper accents. It's not everything, but eye appeal does improve a dish.
While I was cooking, a Rod Stewart song came on the radio. Having given up being a rocker, he's now crooning love songs and it was all tinkling pianos and studio orchestras with Rod sounding like an overfed alley cat and I thought: what if the Rolling Stones had gone the same way?
Mick Jagger singing Unforgettable doesn't really bear thinking about.