I’m not into fishing, however, I just love eating fresh fish! Recently, while in Florida, I traveled over a causeway bridge in Fort Pierce and saw a sign on a dock that caught my eye. It read:
Day Boat Seafood
Open to the Public
I pulled into their parking lot and here’s what I found out. “Day Boat Seafood” brings in boats loaded with fresh fish and sells them to distributors that supply restaurants and grocery stores. But with the downturn in the economy due to COVID-19, “Day Boat” has opened the dock to the public to purchase fish at a reduced price. I got lucky to discover “Day Boat.” Not only does it have fresh fish, but it also has a praiseworthy mission and commitment:
We are the only year-round supplier of MSC certified sustainable Atlantic
swordfish in the world
Fresh – NEVER FROZEN – swordfish, tuna, snapper, grouper, mahi-mahi,
finfish, stone crabs and spiny lobster
Tags with barcoded catch information attached to each fish assure complete
traceability from ocean to market For more information, go to their website: www.dayboatseafood.net Their waterfront location is nothing fancy. A chalk board greets you with the availability of the day. The fish is sold in pound quantities only. I selected a pound each of mahi-mahi, swordfish and cobia. The fishmonger then went into a very large walk-in refrigerated cooler and returned with bagged fish. Customers are not permitted in the cooler, so it is up to the fishmonger to select, cut (if necessary), and deliver your purchase in minutes.
Once home, I unwrapped the fish and took a deep whiff. Ahh….it smelled like the ocean! If you’re a fish lover, as I am, that is a heavenly scent!
The recipe I’m featuring is an easy, low-carb, oven-baked swordfish. I accompanied the fish with potato chips made in an air fryer and steamed spring asparagus. The combination was flaky fish, crunchy chips and sweet asparagus.
3 tablespoon EVOO 1 teaspoon garlic power 1 large lemon, seeded and sliced thin 4 scallions, chopped 4 tablespoon white wine 1 teaspoon small capers Sea salt 1 pound of swordfish steak, cut into four fillets 1 lemon, quartered, for garnish
Preparation 1. Combine all ingredients except fish in a medium shallow bowl. Add fish and toss to coat.
Cover and refrigerate for 1/2 hour. 2. Preheat oven to 400 degrees. 3. Place fillets in a medium baking dish. Pour marinade over top. 4. Bake for about 20 minutes until the swordfish flakes off with a fork. 5. Garnish with quartered lemon.