Grilled Swordfish with Dijon Garlic Parmesian topping

Garlic Parmesean topping(make and set aside)

3 tbsp Mayonaise
3 cloves of fresh garlic, minced
1 tbsp dijon mustard
2 tbsp shredded Parmesean cheese
1/2 tsp Zest of Lemon





1/2 lb swordfish per person
Rub oilve oil on both sides of fresh swordfish.
Sprinkle salt and pepper on both sides after oiling fish.

Turn on gas grill to High heat.
Place very lightly oiled cast iron skillet on to hot grill and allow it to heat up for 5min before placing the swordfish onto the hot skillet. Cook fish 5-7 minutes per side depending on thickness of piece. After cooking both sides, bring fish, on cast iron pan, into kitchen and place topping on top of cooked swordfish. Place under broiler,in cast iron pan, and monitor carefully. Watch for topping to start to brown, and cheese start to melt.

Then enjoy!!

Kerri's Butter Salad (Dressing adapted from Rachel Ray)

Boston Lettuce(washed and dried)



Dressing

1/2 of a small red onion diced
Juice of one lemon
One heaping teaspoon of orange marmalade
May substitute with Rasberry jam, or strawberry
Salt
Pepper
Olive oil

Garnish

Peeled orange
Slice into 1/4 inch wheels, then cut wheels into quarters


This beautiful fresh salad is a family pleaser. Can be served with dinner or as an entree with either grilled shrimp,chicken,or steak tips.