Sunday, June 11, 2006

Grilled Swordfish with Cucumber-Tomato Fennel Salad

This is another of our no fuss meals. The swordfish was brushed with lemon and butter and grilled on the Weber. The salad was made from cucumbers, tomatoes, onions, fresh fennel, kalamata olives and feta cheese. The dressing was 1/4 C olive oil, 3T fresh lemon juice with some fresh tarragon added. We drank a chilled Sauvignon Blanc with it.



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