Swordfish on the Grill

Today started with a little shopping expedition to St. Peter's. One great thing about this village is that you can park in one spot and walk to most of the shops. I went to Home Hardware for paint for the deck while Daniel went in search of seafood for the grill tonight. It's Tuesday, so that means that the Fish Guy is in St. Peter's, parked across from Foodland and NSLC (my favourite stores). If you are in St. Peter's on a Tuesday, check out his product - it's magnificent - and he's there year-round. Today, in addition to his usual selection, he had fresh swordfish and tuna; it was a tough decision, but we went with the swordfish. 

Mira Bay fish guy in St. Peter's

slabs o'fish

Proof! there is more than one fish in the sea

Back in the kitchen, Daniel fired up the grill while I threw together mango salsa (with frozen mangoes otherwise destined for chanango smoothies) and salad:

mango salsa

our swordfish steak

Prepping and grilling, including free fish-grilling tips from Daniel (pay attention Cheryl):

And there was oil ... all onto the fishy

waiting for the proteins to set-up (whatever that looks like)

how to sterilize your equipment

Here it is cooked to perfection, plated and ready to devour. It was delicious. I wish my blog had tastes and smells so that you could enjoy it too:

toot toot

swordfish topped with mango salsa