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by Marisa Olsen

Last Gasp for Summer Swordfish

Last evening I made wonderful swordfish, if I do say so myself. In a large shallow dish, I combined minced fresh ginger, minced scallions, soy sauce, honey, rice wine vinegar, sesame oil, a few sprinkles of raw sugar, a spoonful of mustard, and half a lime. I let the sword fish marinate for about 2 hours and then grilled it for 3 minutes on each side. Once the fish was cooked to my liking, I took the rest of the marinade and added it to a pan. I poured a bit of white wine and let the the marinade reduce by half and then swirled in 1/2 tablespoon of butter. I added the sauce to the top of the fish, and squeezed a bit more lime. It was divine. We served it with a side of spinach that was sauteed with olive oil, sesame oil, lemon, a touch of white wine, fresh ginger, and sesame seeds. Delightful.

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