Monday, December 12, 2011

Swordfish with Herb Sauce

I pulled some swordfish fillets out of the freezer for dinner tonight.  I decided to make an herb sauce to go along with the fish.

Here is what I did:

Mix together and refrigerate to help incorporate flavors:
1/2 cup mayonnaise
2 tablespoons of fresh lemon juice
1 clove of garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried tarragon
1/2 teaspoon dried dill weed

Butter an 8 inch square baking dish.  Spread some herb mixture on each side of the fish and place fish in baking dish.

Place dish into refrigerator for about 30 minutes.  This will give the sauce a chance to stay adhered to the fish.  Pour 1/2 cup of Chardonnay (I used King Family Chardonnay - this is also the same wine we served with the meal) the fish.  Place fish into a 400 degree Fahrenheit oven and cook for about 20 minutes until fish is flaky.  Toward the end of cooking baste the fish with the wine.  Serve leftover sauce on the side.

Along with this I made a sweet potato mash.

Sweet Potato Mash
2 large sweet potatoes, peeled
Heavy cream, heated
Cook the sweet potatoes in a pan of salted water and cook until soft.  Drain sweet potatoes and add to a bowl along with 2 tablespoons of butter.  Mash sweet potatoes and butter.  Blend with a hand held mixer until smooth.  Add some heavy cream and continue to mix.  Add about 1/4 cup of maple syrup and mix.  Add more cream to get the consistency you want.  Add a sprinkling of salt and some fresh ground pepper.

A side salad was also on the menu for tonight. The salad consisted of greens, carrots, tomatoes and some dried cranberries.

French Dressing
1/4 cup white wine vinegar
1 teaspoon Worcestershire sauce
2 tablespoons of sugar
1 clove of garlic, pressed
1/4 cup ketchup
3/4 cup olive oil

Put all contents into a jar and shake until mixed.

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