Grilled Swordfish

Servings: 4

Wine Varietal: Sauvignon Blanc

One of the joys of summer on the East End of Long Island is the local seafood and vegetables. I have memories of many nights of eating on the screened-in dining porch off our old house on Georgica Pond. For me, there is nothing better than a dinner of grilled swordfish paired with fresh tomatoes and lightly steamed corn—corn so sweet you don’t even need butter. This is a variant of that classic meal, where the use of pine branches adds a deliciously woody smokiness to the fish.

In my novel Indiscretion, much of the action seems to revolve around food, whether cooked at home or consumed in restaurants. The heroine, Maddy, is a great amateur cook. In fact, when we first meet her, she is marshaling a squad of helpers in her kitchen during a party that her husband Harry has organized. She cooks because it gives her pleasure but also because it is a way for her to express her love for those she loves. In the first part of the book this is a meal she prepares for friends who have slogged their way out from New York on the Long Island Expressway on a Friday in July. It is a simple dinner but, along with a cocktail to take the edge off and a few glasses of cold white wine, on a summer night in the Hamptons nothing could be more perfect.