For this Sunday supper, I made swordfish from Michael Schlow’s It’s About Time, page 22. The swordfish was very quick, only needing five minutes per side. The salsa was very simple, but very tasty. It consisted of fresh corn from the cob, diced ripe plum tomatoes, chopped cilantro, red onions, cayenne pepper, and lime juice. Since we had some extra time, I cooked the onions for longer than called for in the recipe until they were caramelized. That was a great addition. The salsa was delicious. Next time, I will add even more cayenne pepper to the swordfish since I like it very spicy.