So you have 2 kinds fresh fish and instead grilled sausage ? Strange things go on in that kitchen .
Why do you care so much whether the fish you bought is previously frozen or not?

Swordfish tonight and I’ll indeed pan sear it. Well... if I grill it, I fear that it’ll flake and fall through the grill - yet you and Corky both grill your swordfish so am I being too afraid???

I wanted (grilled) andouille sausage for my luncheon because I knew we would have fish for supper.
I’m still adjusting from The mindset that frozen equals worse than non-frozen; I’m slowly accepting that frozen and previously frozen are totally acceptable.

Paia Fish in mAui serves their fish with rice - I want to make rice like Paia fish rice. I’m also making mashed potatoes (best new recipe style). And bok choy. I also want to finish my Brit Bennett Novel. It’s 4:28 and I should try to have supper ready by 6/6:30, so I really need to google recipes for the bok choy (probably last cooked in the 90s and last consumed on Saturday), Paia fish market’s rice, and how to grill swordfish. I’ll still sautee some snapper fish (the other one I bought) because it’ll be yummy, sautéed with capers and olive oil.

I bet you have eaten lots of previously frozen and didn't know . Actually frozen may be better because it is flash frozen immediately after being caught.
swordfish is the most solid fish that i know ...it would be pretty unlikely to flake and fall overboard . Get a good fish spatula to turn it.

great idea about the fish spatula! Thanks - we have one and I’m always thinking thst I need to use the metal spatula with the grill. Of course the fish spatula is fine. I’m sure I still will have a spoon to “spot” it

A good fish spatula is metal with a tapered end to get under the fish. It is slotted and a bit flexible .

This is the Cod at La Creperi in Shanghai. I like it a lot, but the two pieces of bread don't cut the mustard. I'm okay with small portions if you can fill my stomach with carbs, but the owner called to tell me "no dice". The restaurant doesn't even offer rice!

I'll next show you guys the Sea Bass from Element Fresh. It is too boring for bringing a date, but the rice only costs 5 CNY.

ours is more nonstick with the tapered end. I just used it as a fish spatula. It isn’t full metal.

thanks - I’m satisfied with my existing inventory. Plus despite having three different metal mechanisms for grating cheese,
plus the European plastic grater (metal hardware), we just bought 1 more cheese grater because somebody (not me) liked the form
factor of another cheese grater. Let’s not even discuss slicers.

fish - frozen... this is a total game changer. People may recall that I used to purchase Safeway guacamole because I “lost” too many avocados.
now that’s changed and I buy avocados and make my own guacamole.
Now I’ll start looking more closely at Costco / Safeway frozen wild fish and see what I can find at the $9.99/lb max price point.

Avocado Lady is well known in Shanghai because she single handedly reduced the market price by 80%.

https://www.smartshanghai.com/venue/...and%20avocados.

Swordfish holds together pretty well. Nothing to worry about it.

you are super correct!! It was amazing. Thank you :-)
I’ll definitely seek out more frozen wild swordfish at the shops!! Mega yum. I fear that Costco didn’t have it.

again all this information has been extremely helpful. I really fail to imagine a future of eating fish in a restaurant in my home city because I know how to cook it. After decades of restaurant dining, this is a huge lifestyle shift.

Restaurant dining isn't just for people who don't know how to cook.

agreed and I still don’t wish to return.

One of my favorite ways of preparing swordfish is by preparing glaze using marmalade or jam which i buy from www.Brinsjam.com or www.happygirlkitchen.com
Brins makes a grapefruit rosemary jam which is terrific on swordfish as is their lemon saffron jam which is good on chicken or fish.. Happygirlkitchen makes the most delicious marmalades. Their blood orange marmalade is especially good as glaze on salmon and if you have fresh blood oranges make a nice sauce of that juice thickened with the marmalade.