Saturday, March 21, 2015

Grilled Swordfish and Vedge

Saturday 14 March

Having had fish last night, and many vegetables the night before, we decided to combine the two tonight, but on the grill. 
The oil-brushed red onion and red and yellow peppers went onto the grill first, and once they showed a good sear, some asparagus and finally a sliced and fanned zucchino followed. 
All got piled on a plate with a sparkle of salt, while swordfish steaks brushed with oil, salt, and oregano acquired their own carefully-crossed grill marks.


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