There are very few things I don't find pleasure in eating, but somewhere near the top of that list is swordfish. Invariably, it is a dry, bland, hunk of pan-seared disaster, so I usually opt for salmon or scallops instead; some might say, safe choices. However, at a chance dining experience at Parallel Post restaurant in Trumball, Connecticut, located in a Marriott hotel of all places, I was served the only swordfish I have ever truly loved. Chef Dean James Max, herewith in my eyes the "fish whisperer," plated a thick grilled steak brushed with Calabrese chile oil over roasted beets and crispy, almost candied, brussels sprouts with local honey. It was juicy and robust and all my future swordfish endeavors will be measured against it. —Kellie Evans