Swordfish is one of my favorite seafood choices and I really like it grilled. Tonight, inspired by a James Beard recipe, I created a pasta dish with slices of the grilled fish gently tossed with pasta. Not a lot else was needed other than some of my house-made bread and a light dessert. And speaking of the dessert, my house-made cookies and ice cream made for a memorable ending to the meal.

Pan-grilled swordfish, Greek olives, capers, and onions tossed with shell pasta and olive oil
Bread Chez Edouard

Tangerine ice cream with lemon-clove cookies

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