This is an even easier meal, perfect for one or two tired souls with still-active taste buds. John and I make this one a lot—and even more as we grow older. We’re getting a little slower, but our appetite and taste buds will clearly be the last to go! Sometimes, when we are really hungry, we serve a half-recipe of Aglio e Olio (page 121), garlic and oil pasta alongside.

　　

Ingredients

2 servings

　　

Omit

All ingredients in the original salad

　　1 cup bread crumbs

　　1 garlic clove

　　

For 2 Servings

2 1/ 2-inch-thick swordfish steaks, skin trimmed away

　　

Add (For Tomato and Basil Salad)

3 small, firm (underripe) tomatoes, chopped

　　1/2 small white onion, quartered and thinly sliced

　　8 to 10 fresh basil leaves, shredded

　　EVOO, for drizzling

　　Salt and freshly ground black pepper

　　

Step 1

Pound the fish cutlets as in the master recipe, #76. Season the cutlets with salt and pepper. Mix the bread crumbs with the garlic, lemon zest, and half the parsley. (Save the rest for the salad.) Coat the fish as before then heat enough EVOO to coat the bottom of a large nonstick skillet over medium heat. Brown and cook the large cutlets for 4 minutes on each side.

　　

Step 2

In a medium bowl, combine the tomatoes with the onions, basil, the remaining parsley, salt, and pepper and just enough EVOO to lightly coat the salad. Toss the salad with your fingertips.

　　

Step 3

Serve the cutlets with a wedge of lemon. Top the cutlets with a little of the salad, serving the rest alongside.

　　Rachael Ray 365: No Repeats