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.

This post was linked on Monday Mania by the Healthy Home Economist

Grilled Swordfish

For this evenings dinner I have chosen swordfish as the main part of the meal.  I knew I wanted to grill it but was trying to figure out what to do with it, so I decided that marinating the fish would be a good start. 

For the marinade:

juice of fresh lime (I may have used a lemon if I had one)

extra virgin olive oil

fresh ground pepper

I also used some Thai basil (I had some that a friend gave me) chopped

Just combine everything and put over fish

Swordfish cooking on the grill

The rest of dinner:

Grilled red new potatoes.  Just wash, slice and place in a foil packet with butter.  Cook on grill for about 20 minutes.  

Foil packet of potatoes

Grilled asparagus.  We use a flat cast iron skillet which we place on the grill to heat up.  Add a little oil and then cool slightly.  We have a lemon pepper oil that we like to use.  We like our asparagus crunchy, so we don't cook it very long.

Asparagus almost ready

 Everything cooking on the grill

The potatoes all done

The finished dinner

One thing I have failed to mention in my previous posts is that we compost all of our vegetable scraps.  We have a NatureMill composter.  It is great because it fits in a small space (we keep ours in the garage and have a compost pail in the kitchen).  What also makes it nice is that you don't have to have a compost pile outside.  The machine is nice because it keeps it warm and makes great dirt, which we then use in the yard.