Fishy Fall Flavours

Sometimes certain foods have a “season place” in our minds. We always think of swordfish as a summer food, cooked on the grill, with a fresh salad, some tomatoes, or avocado.

But with fall arriving full-force, we weren’t willing to give up swordfish for the season. This version was grilled, but on a tabletop grill. We served it with some blue fingerlings and steamed carrots, topped with a peach-pear salsa tossed in a mustard vinaigrette.

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