The Sword and the Fish

BS and I totally act like we’re the messiah when it comes to cooking. Well, there’s one person that can top us every time.

So I don’t think we’ve really talked about it in this forum, but in the old neighborhood, back when BS was a District resident, we held Iron Chef-like contests. The rules changed a bit each time, but the basic scenario was 80P and my old house-mate Julie would pick three ingredients. They would then text them to the contestants at about 5:30 (post-work) and we’d have to use each ingredient at least once over two courses – no recipe/internet searches allowed. We’d then serve our creations, later that night, to the gathered neighbors, explaining dishes and methods. At the end of the delicious meal, the diners would vote.

BS and I both had our unfair share of wins, but Vio would always kick our ass in some sort of fashion. She’s a master: she bakes, fries, grills and experiments with crazy taste combinations. I hate her, of course, because everything she cooks is absolutely awesome and gorgeous. Her downside – we’ve yet to convince her to join the blog.

Last night during our weekly Project Runway dinner and watch parties, she grilled (yes, taking advantage of the warm January weather) an amazingly tasty swordfish. And since she won’t blog, I’ve stolen her makeshift recipe:

Coconut-Curry Swordfish

Marinate the swordfish in: lite coconut milk, red curry paste, minced garlic and ginger and just a pinch of salt. (The garlic and fresh ginger were pulverized in her new toy – the mini Cuisinart.)

Let it soak up the mixture for about 30 minutes on each side and then throw it on the grill, making sure you char on cross-hatches.