Grilled Swordfish

I have a confession to make.

My Freezer Meat Challenge list grew a little bit upon my return from North Carolina. I remained true to my promise of not purchasing any new meats, but I was sent home with mahi mahi, swordfish, and some more of my dad's sweet Italian sausage. No worries, though! I'm already chipping away at them!

I defrosted the swordfish and the consensus in recipes seemed to marinating it in some kind of citrus. I whisked together a glug of olive oil, a few tablespoons of lemon juice, and a clove of minced garlic. The fish marinated in this, flipping a few times, for a little less than an hour. You don't want to marinate fish in citrus too long or it'll begin to cook and become a ceviche.

Johnny confessed later that when he walked in from work he had no idea what this was. He didn't think to ask, but thought it "looked like a slice of alien brain." Can you tell he's a Midwest boy!?

Grilled swordfish, grilled corn on the cob, and grilled cauliflower. Enjoyed with a glass of Villa Maria New Zealand Sauvignon Blanc Marlborough 2007. (Johnny's brother recently gave us a few bottles of wine. I, of course, emailed my brother and asked for all his expertise now that he's a Certified Wine Professional!!)