Wednesday, September 14, 2011

Grilled Swordfish In Creamy Mustard Sauce

This swordfish dish is really good, especially after last night's heavy meal!  The sauce goes really well with the fish, squash, and cauliflower.  

The Meat
 - 2 fillets of swordfish
- salt, pepper to taste
- 2 teaspoons lemon juice

The Veggies
 - 1 zucchini squash, sliced
- 1 summer squash, sliced
- 1 yellow heirloom tomato, chopped
- 1/2 head cauliflower, chopped
- 1 cup water
- 1 tablespoon olive oil
- salt, pepper, dill to taste

The Sauce
- 1/2 cup Greek yogurt
- 2 tablespoons whole grain mustard
- salt, pepper, dill, red chili flakes to taste

Chop and season the veggies.  Steam the veggies in a pot with high heat for 20 minutes.  It doesn't get any easier to make delicious veggies!  

Grill the swordfish fillets on a griddle pan with a little bit of lemon juice squirted over the skins.  Season the fish with the salt and pepper and cook it on high heat, skin down, for 5-6 minutes and then flip the fish and grill up the other side of the fish. 

Mix together the sauce by stirring the mustard into the Greek yogurt and adding the spices.  Smother your cooked fish and veggies with the creamy smooth sauce and serve yourself something awesome! 

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