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Grilled Swordfish

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My good friend and former coworker, who shall be known as Blondie from this point forth, is taking her WSET test this week and she’s been a little stressed with studying and hasn’t had any time to make a meal. So I happily offered to visit her house in Vallejo and cook dinner for her and her boyfriend, who will be known as Tarzan from this point forth. Blondie is a vegetarian (not by choice) and a little picky when it comes to fish, but I took a risk and picked up some fresh swordfish from Osprey Seafood. Blondie had never tasted swordfish before, but Tarzan agreed with me that she would probably like it. Turns out, “like” is a bit of an understatement. Upon her first bite, she exclaimed “THIS EXISTED AND I DIDN’T EVEN KNOW IT??” She then proceeded to talk about how much she loved the swordfish for the next ten minutes. Success!

photo 2

Grilled Swordfish 

  • 1/2 cup soy sauce
  • 1 TB Dijon mustard
  • 1 large garlic clove
  • 1/4 cup lemon juice
  • 1/4 tsp white pepper
  • 2 TB olive oil
  • fresh swordfish steaks (1 piece per person)

In a small bowl, whisk together first 6 ingredients. Marinate swordfish and refrigerate for 2 hours before cooking. Preheat outdoor grill for medium heat. Grill for 5 minutes on each side, basting with excess marinade.

long beans

I also made a kale salad and sautéed some long beans with garlic and sliced sweet Italian peppers (both from the Napa Farmer’s Market), for about 10 minutes over a medium flame in a cast-iron pan. The crunchy, sweet beans paired perfectly with the savory, tender swordfish steaks. After a full day of “studying” (aka tasting wine), Blondie requested that there by no wine and she picked up a six-pack of Hell or High Watermelon to enjoy with our delicious meal – our favorite beer!

About Kelsey

Kelsey is a food and wine lover residing in Napa, California, where she does marketing for a boutique wine collective. She previously lived in San Francisco for over six years, where her blogging journey began. She loves to cook seasonal meals and experiment with new wine pairings. She has been drinking and learning about wine with her father since she was 14, and cooking in the kitchen with her mother since she was 6. Both of her parents taught her well about seasoning and flavors, and she continues to learn more with every meal that is made.

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