Certainly grilled swordfish is nothing new. But I have developed a sauce for tonight’s version that is something I haven’t seen before. The rest of the menu is pretty standard fare. The fish is the star of the menu, so not much needs to be done with the other ingredients.

Grilled swordfish with a creamy dill sauce of yogurt, sour cream, mayonnaise, and dill with spices, lemon juice, and Tabasco
Boiled baby Yukon Gold potatoes
Stir-fried snow peas

Butterscotch cookies

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