tenspeed
Executive Chef
Swordfish on the grill, leftover potato salad with a Dijon mustard vinaigrette dressing and green salad. I splash a little soy sauce on the swordfish steaks and add some minced garlic about 45 minutes before they hit the grill. I follow the Canadian method, which is 10 minutes per inch of thickness at 450 F. I'll check them a little short of the estimated cooking time to make sure they are just cooked through.