Tues. 1 May
This is a wonderful discovery from the latest issue of Food and Wine. It's very easy yet subtle, and perfect for the kind of thick frozen fish steaks you get at Trader Joe's.
http://www.foodandwine.com/recipes/swordfish-in-creamy-tomato-sauce
Notice, as the recipe says at the end, that the sauce is more soup-like than thick and clingy. And all the better for it. We did it with albacore and served it on platters, but any deep plate will do fine. Don't be afraid of the final shot of vinegar, which will not curdle the cream in the sauce. The poblano gives it a refreshing zip. The only change we made was skipping the mysterious injunction to drain the tomatoes and then add back a half cup of water.
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