South of France Inspires

Posted by Jacqueline Church Oct 30, 2007

Sustainable seafood means deprivation right? We can't have our Dover Sole or our Chilean Seabass (Patagonian Toothfish, in reality) so we want to pout and stomp our feet. Wah wah wah. Okay, maybe you didn't, but I did.

Then I discovered swordfish. Wow. Who knew it could be moist and delicious? Not I.

With the help of a good fishmonger, a smart husband and some terrific herbs - I've created a glammed up Salade Niçoise with my new Swordfish Provençal taking the place of the more familiar tuna.

Herbes de Provençe make a huge impact. Some artisanal olive oil, good Nicoise olives, heirloom tomatoes and we are in business.

Tips:

1. Get seafood smarts delivered to your phone or in a pocket card.
2. Use soft bread slice to remove coffee scent from your grinder and you can grind your own Herbes de Provençe blend.
3. Use the HdP blend to roast game, make braised shortribs or delicious swordfish.
4. If you are not in the mood for a Salade Composee, serve your swordfish over cous cous or le petit epautre (farro) or spelt.

Homemade spice blends like these are terrific hostess gifts or holiday gifts. Make your own and put into a beautiful container or buy some and wrap with a new kitchen utensil. Penzey's is one of the best known spice purveyors. Check their site for locations and on-line sales.