Last year, my brothers and I sold our family home: a little 100-year-old pink stucco house at the end of a road, surrounded by a golf course and water. Exquisite. It was a painful time whose time had come. I was ready for a little “city living,” having neighbors close by, restaurants that stayed open year round, and no pop-up shops for twerking tweens. (Sorry, East Hampton Village, but you have become dismal in winter and downright silly in summer.) I made plans to move to Sag Harbor.
Pan-Seared Swordfsh With Black Olives and Cherry Tomatoes
This recipe is just a guideline, feel free to play with it.
1 lb. thick-sliced swordfish, belly is good
1 cup cherry tomatoes, halved
1/2 cup pitted and chopped kalamata olives
1/2 cup each chopped fresh basil and parsley
1 lemon, 1/2 cut into thin rings and seeded, the other half for squeezing juice at end of cooking
2 Tbsp. olive oil
Salt and pepper to taste