Swordfish with Summer Salad
I did a lot of cooking this summer, experimenting with new techniques, new foods, and new flavor combinations. I had never cooked swordfish before, so one night, we decided to be adventurous and tried it on the grill. Grilling was one of the typical ways I had heard of it being prepared (in fact that was the way it was prepared in Pompeii when I was studying abroad in Italy), so we seasoned it simply with olive oil, salt, and pepper and threw it on the grill for a few minutes a side until it became opaque and firm. I made a fresh, summer salad to go with it that consisted of chopped yellow peppers, yellow tomato, cucumber, and avocado. The dressing was a dash of apple cider vinegar, olive oil, basil, and salt. The colorful salad looked beautiful paired with the pale fish and together, they made a spectacular summer meal.
