Swordfish Steaks with Asparagus in a Browned Butter Sauce

This past weekend, Nico and I had a little feast, just the two of us… it was a pretty healthy feast! I bought a lot of beautiful cuts of fish during my last visit to Trader Joe’s and wanted to give swordfish steaks a try.

I decided to treat them to my favorite “fish solution.” I seared the bad boys in butter and let them finish cooking in the oven. Then, I scraped up the browned bits with a bit more butter, capers, and a squeeze of lemon juice. Since my lovely friends Keith and Jackeline gave us an herb planter, and the basil is turning into a beast, so I decided to throw in some sliced basil instead of the traditional parsley. It was delicious.

Red Snapper and Clam Hot Pot (Sugata Nabe)

Next weekend, we are throwing a huge Japanese-Hawaiian fusion dinner, so I wanted to get a head start on trying out some of the flavors. Red snapper is beautiful, it is one of my favorite fishes for dishes in which I want to present the whole fish.

For the dinner party, I will serve this dish alongside a second hot pot called Yose Nabe, generally referred to as the Anything Goes Hot Pot where I will have a plethora of flavors, so I will keep the broth simple for the Snapper Hot pot.

Tonight, I wanted to add a bit of nuance to the flavor by adding some clam meats to the broth. The pairing is delicious, but if you want to go for a more traditional flavor, omit the clams.

This can be cooked on a hot plate right at the table or cooked beforehand in the kitchen. If you are cooking it table-side, it might take a bit longer to cook through.

Baltimore’s Crab Cakes

This is my third year in Baltimore, so for Fourth of July, along with a beautiful platter of Grilled Steak, Duck, Fennel, and Peaches, I wanted to serve some mini Crab cakes. I buy crabmeat whenever it is on sale and keep it in my freezer for anytime a friend comes to visit us. Baltimore…