Swordfish are found around the world in tropical, temperate, and sometimes cold waters of the Atlantic, Indian, and Pacific Oceans. North Atlantic swordfish annually migrate thousands of miles along the eastern seaboard of the United States and Canada. They are one of the fastest and largest predators in the ocean, capable of swimming up to 50 miles per hour, thanks to their beautifully streamlined bodies.
This recipe is from one of my favorite books, Amy Goldman’s “The Heirloom Tomato.” These tomatoes are good in sandwiches or with mozzarella.
10 San Marzano, or other small to medium-size dry red plum or pear tomatoes
2 Tbsp. olive oil, with 1 clove garlic minced and mixed in
1 tsp. salt
1 tsp. freshly ground black pepper
2 Tbsp. chopped thyme
Preheat oven to 300.