The Standard

There are many great reasons to order The Standard Grill’s swordfish. It’s in season, there’s no declining-fish-stock anxiety—Atlantic stocks are reportedly plentiful—and several years ago a fisherman in Montauk taught Chef Silverman how to select the freshest fish. Now, it’s one of his favorite fish to cook. Best of all, the swordfish dishes on the dinner menu—Grilled Swordfish, Black & Red Rice, Almonds, Preserved Lemon-Green Olive Salsa, to give it its full pedigree and title—is a delicious thing. “It’s a little tricky to cook and requires finesse,” Chef says, “but I just happen to really like swordfish.” Happily, the Grill’s sword is grilled to perfection.

Served on a bed of black and red rice, the fish is prepared in a yoghurt marinade of saffron and garlic then sautéed with scallions, toasted almonds and salt and pepper. It’s topped off with a relish of green chile, parsley and (another favourite ingredient) preserved lemon. “It’s slightly hot,” advises Chef. “But it’s the relish that brings the whole thing together.”