Tonight's dinner choice was absolutely wonderful!!! The first step was to make the dressing which was olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, Worcestershire sauce and pepper. Half of the dressing was brushed over some halved plum tomatoes, zucchini and onion slices. The halved veggies were grilled until charred and tender. The grilled veggies were chopped and added to a bowl with some chopped fresh cucumber, and dill and then tossed with the rest of the dressing.
The swordfish steaks were marinated for about 1 hour in a mixture of olive oil, red wine vinegar, herbes de Provence, salt and pepper. After marinating, the steaks were grilled (over charcoal, of course) for 8-10 minutes.
The steaks were served over a bed of rice and then topped with the salsa with steamed green beans on the side. The swordfish was flavorful and tender and the salsa was superb; the smoky, sweet flavor of the grilled veggies with the crunch of the cucumber was an unexpected treat.
Gerry and Mona agree:
Awesome, I love the forks.....wink wink!!
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