Dateline: October 9, 2020 Marinated Swordfish Steaks and Delicata Squash

 My FD order came with the beautiful swordfish steaks that I ordered.  They really were beauts!  Very little blood line to cut out so mostly lovely loin!

I made the preserved lemon marinade and smeared it all over the fish and proceeded to grill it along with the delicata squash halves.  The issue was that it was after sunset, i.e., dark, and I had to gauge things with a strong light and a thermometer!  Fish cooked to 130° F and delicata until they were flexible and nicely browned

Not too successful with getting grill marks, but some sacrifices must be made when cooking in the dark!

Marinade

1 preserved lemon, flesh and rind

1 clove garlic

1 nice teaspoon Calabrian pepper paste

olive oil

couple of sprigs of parsley

Grind all up together to form a paste, loosen with olive oil, if necessary.  

Remove what you need for the application and store the balance covered with olive oil in the fridge for the next use.

The fish was really tasty and quite filling.  I couldn't finish my piece, the squash is so delicious.  One of the few squashes with edible skin.

Rounded out the meal with a nice big bowl of crunchy salad.