Lucky us. We’ve got the tastiest swordfish you can buy, right here, right now. “The best swordfish you can eat comes from the cold North Atlantic waters from late June to August,” says Mike Holtham, manager of the The Net Result in Vineyard Haven. While swordfish hangs out in warmer waters during the winter, it migrates north in pursuit of food in the summertime. It’s likely that this summer-caught swordfish is tastier and more tender due to an increase in Omega-3 fatty acids and fewer impurities in the colder waters.

Well we know for sure that it's delicious, and that there’s plenty of it at The Net Result and other Island seafood stores right now. It’s also one of the easiest fish to grill, making it perfect for Vineyard summer entertaining. For my grilled swordfish recipe in the August issue of Martha’s Vineyard magazine, I came up with a summery topping for the fish that doubles as a go-to summer condiment: Roasted Tomato Ginger Compote. It would be great on sear-roasted sea scallops or grilled shrimp.

Susie Middleton

For the grilled swordfish, an alternative to the compote would be this Tomato Peach Salsa-Salad, which also doubles as a bruschetta topping. Got to be flexible this time of year.

Susie Middleton

Enter tacos – about as flexible as you can get. Here’s a recipe (more like an idea) for Grilled Swordfish Tacos using leftover swordfish.

Susie Middleton

Customize these however you like and serve with favorite taco accompaniments like Salsa Fresca, Tomatillo Salsa, Limey Drizzling Sauce, and Double Cilantro Guacamole.

Susie Middleton

Hey, have you gotten any of those colorful beefsteak tomatoes from Ghost Island Farm? If you’ve never stopped in at the Ghost Island farm stand on State Road, you’re missing a whole lot of great produce — and a fun vibe. You can read more about Ghost Island, and farmers Rusty Gordon and Sarah Crittenden, in the August issue of Martha’s Vineyard magazine.

Lexi Van Valkenburgh

Once you get those ripe, juicy beefsteaks, slice them thickly and serve them at room temperature with just a drizzle of olive oil and a smattering of sea salt. Or try one of these topping ideas.

Susie Middleton
  • Warm black olive and garlic vinaigrette with a dab of warm goat cheese
  • Crumbled feta, capers, thinly sliced red onions, lemon-herb olive oil
  • Cotija, cilantro, toasted pumpkin seeds, pickled peppers
  • A drizzle of balsamic glaze or pomegranate molasses or fig molasses
  • A spoonful of raw or barely cooked corn with chives and lemon zest
  • A smattering of buttery, garlicky toasted breadcrumbs
  • A drizzle of warm brown butter
  • For double tomato flavor, a topping of roasted cherry tomatoes

 

When you’ve exhausted your raw tomato appetite (if that’s even possible), don’t forget you can slow-roast beefsteaks or quick-roast plum tomatoes or small sandwich tomatoes for the most umami-drenched flavor bombs you will have all summer. You can freeze them, too.

Susie Middleton

And now that the eggplants are appearing on the scene, you can celebrate with one of our favorite summer gratins: Roasted Eggplant and Tomato Gratin with Feta, Leeks, and Herbs.

Susie Middleton

Don’t forget to enter your homegrown and homemade goodies in the Fair. We’ll see you on Instagram at @cookthevineyard. Be sure to follow us if you haven't already.

 

What's Open, What's Happening

Ray Ewing

If you're looking to make a dinner reservation or wondering which farm stands and markets are open, visit What's Open on Martha's Vineyard for regularly updated listings.