Wednesday 15 July
We had lunch at Mazunte while we
were out shopping; we still can't believe there's good Mexican food in
Cincinnati.
Anywhere but our house, that is - because we continued on the Mexican theme
for dinner.
We slapped a couple of swordfish steaks, just oiled and salted, on the
grill pan, and served them with Holt's famous tomatillo salsa (which used up
just about the last of the bolted cilantro in the garden).
2 comments:
Do you use fresh, previously frozen, or frozen swordfish steaks?
Nothing but Trader Jo's finest frozen for us. Thawed in the fridge, then in a water bath in the sink. You have to be careful not to overcook it.
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