Date: October 11th, 2015
Location: Rusty Scupper; Baltimore, MD
Contender: Black & Blue Swordfish
I was at a conference in Baltimore for a week, and basically all I did was learn about genetics and eat seafood. It was delicious! I actually went to this restaurant the first night I was there with my aunt, and had some great rockfish piccata. So when I came back almost a week later, I was expecting to get that again. And then my eyes found this eccentric beauty on the menu…
Black & Blue Swordfish – Blackened with buffalo blue cheese sauce, sauteed vegetables and wild rice medley.
It sounds really bizarre. Additionally, I had never tried swordfish, so I didn’t even know if I would like it. But I could not call myself a self-respecting buffalo blogger if I didn’t try it. So of course I did. I was not disappointed. Nay, I would say I was elated.
I haven’t had swordfish before, so I don’t have much to compare it to, but this fish was delicious! It was juicy and meaty, almost like a steak. The blackening (?) was just perfect. It was salty and crunchy on the outside but flaky and juicy on the inside. The buffalo sauce and blue cheese were in perfect proportion, and it just…worked. The combo of those tastes was out of this world. The rice and asparagus was a perfect background for it, too. Buffalo sauce and rice are not usually found together, but the Boloco burrito (my first ever perfect 10) is another delicious exception to the rule. Methinks this is a combo that should be invoked more often!
So kudos to whoever at the Rusty Scupper thought of this dish! It was creative, elegant and overwhelmingly delicious. And it is now the recipient of my third ever perfect 10!
Portion: Just enough
Spiciness: Medium
Deliciousness: 10/10
Buffalo Chicken, Beagles, & Beyond 