Swordfish for Supper

Went into Wickford, passed go did not stop went directly to Gardner's Wharf for the best fish in the Ocean State! A wonderful selection and fish so fresh you are almost sure you saw a gill move and a fish in the case wink at you...then to top off the shellfish section is brimming with briny treats and then even more Pete the owner is a wealth of knowledge and willing to share and answer any question you have. Joanne who works there as well is a delight to talk with as she selects the best piece of fish out of the case and skillfully cuts it and wraps it for safe passage home. I decided on swordfish and it was gorgeous and fresh. An easy steak to cook and a fast prep to the grill.

Look at this steak...it is perfect!!!! Firm, fabulous color, no odor...the definition of fresh fish.

All I do is give it a light olive oil wash, salt and fresh ground pepper and then - off to the hot grill.

I decided on a simple ginger lime sauce...simple the operative word. A melted compound butter, in a sense....

First peel the fresh ginger with the bowl of a spoon or use your paring knife...which ever you prefer.

You could use a micro plane rasp to grate the ginger but I prefer a ceramic ginger grater....guess because I have one that is the only reason why...they both do the job...with the ceramic grater there is a bowl to capture the juice so be sure to save the juice when using the rasp. Do not want to lose any of that flavor!

Into a small sauce pot...grated ginger, lime juice, lime zest, butter and some salt. I add salt because I almost always use unsalted butter...salt enhances the flavor so just add enough for taste. Melt and done...simple simple simple.

While the sauce is being made...place the swordfish steak on a hot prepared grill. Clean the grate while cold and rub with a bar cloth or paper towel drenched in oil..this removes any old residue and makes for a non stick surface on the grate...do this when cold. Once prepped, turn on the grill or light your fire...preheat and then place your fish on the grill. Rule of thumb...10 minutes per inch of fish...so this fish was about one and half inches thick...cook time 12-13 minutes total...turn half way through cooking time. Be sure to use a clean plate to bring cooked fish in to prevent cross contamination. Sometimes I line the first plate with plastic wrap and place the prepped fish on that...once on the grill I simply remove the plastic wrap and my clean plate is available to bring the fish in. Just saves a step.

Fast, easy and nutritious meal...grilled swordfish steak topped with a ginger lime butter, warm quartered beets and steamed beet greens from the farmer's market. YUM!!!!!

Elizabeth