Warmer Weather – Swordfish & Cucumber-Corn Salad

Lemon Garlic Swordfish

Author – Amy Dong

Lemon Garlic Mixture

• 2T Salted butter,, softened to room temperature (can use less butter)
• 1T Chopped chives
• 2T Garlic cloves, minced
• 1/8t Kosher salt
• 1/4t Ground black pepper
• 1T Lemon juice
• 1T Grated lemon peel

Fish

• 2T Olive oil
• 2 1 inch thick swordfish fillets about 6-7 oz
• Kosher salt & ground pepper

Instructions

• Preheat oven 400°F. Combine lemon garlic mixture ingredients and stir to combine. Set aside.
• Pat dry swordfish fillets. Sprinkle both sides with salt and pepper.
• Using an oven proof pan heat olive oil over medium heat. Once hot add fillets and cook until browned on one side about 3 minutes. Flip fish and brown the other side.
• Place pan with fish in oven cook about 5-6 minutes until golden and center is cooked through. Careful not to over cook.
• Before fish has completely cooked. Place the lemon garlic mixture in a pan over medium heat, stirring constantly until melted.
• Pour melted mixture over the cooked fish. ENJOY!

Cucumber-Corn Salad

https://www.bhg.com/recipe/cucumber-corn-salad/?utm_source=emailshare&utm_medium=social&utm_campaign=mobilesharebutton2

Makes 10 Servings

Ingredients

• 1/4C Lemon juice
• 1/4C Olive Oil
• 1/2t Salt
• 1/2t Ground black pepper
• 1/2C Chopped basil
• 1/2C Chopped mint
• 1/2C Chopped chives
• 4C Chopped cucumbers
• 1 1/2C Corn kernels

Directions

In a large bowl whisk together lemon juice, olive oil, and 1/2t each of salt and black pepper. Stir in herbs, cucumbers, and corn. Cover and chill at least 1 hour. Season with salt and black pepper. ENJOY!