with Grilled Romaine and Blue Cheese Garlic Dressing
ROSEMARY-GARLIC SWORDFISH WITH GRILLED ROMAINE AND BLUE CHEESE GARLIC DRESSING.
INGREDIENTS FOR SWORDFISH
2 tsp chopped garlic
1/4 cup olive oil
2 TBS butter
1 lemon, juiced
2 TBS chopped fresh rosemary
2 swordfish steaks
Mix first five ingredients in a shallow dish. Add swordfish and let marinate for at least 30 minutes in the refrigerator. Remove from fridge for about 5 minutes before placing on hot grill. Grill 6 to 8 minutes a side.
INGREDIENTS FOR ROMAINE
1 head of Romaine lettuce or two small heads.
Salt and pepper
1 head of Romaine lettuce very top trimmed and loose leaves removed. Trim stem also but keep enough to keep the head of lettuce in tact. Carefully slice the head in half, or you can use two small heads of Romaine. Lightly coat lettuce with oil and salt and pepper. Grill for about 5 to 6 minutes, turning often. Let cool before serving.
INGREDIENTS FOR DRESSING
2 TBS mayonnaise
2 TBS sour cream
1 TBS (or less) minced garlic
2 TBS lemon juice
2 TBS crumbled blue cheese
Mix together in a small bowl and serve with Romaine.
Sally’s Notes: I love grilled Romaine! If you have never tried it , try it. Mo and I are hooked. Have fun with the dressing, feel free to add or subtract the amount of garlic, lemon or blue cheese.
As for the swordfish, the butter and oil will harden a bit, don’t scrape it off before putting it on the grill, it will melt and sear the fish, delicious.