Garlic Butter Rice with Kale

Garlic Butter Rice with Kale is my new favorite side dish. Think beyond the normal kale salad and make this amazing side dish full of nutritious kale.

Considered to be a "super food" kale is so very good for you. Here are just some of the health benefits of kale:

• exceptionally high amount of Vitamins A, C and K
• high in antioxidants
• help lower cholesterol which can reduce the risk of heart disease
• it has cancer fighting substances
• an excellent source of minerals that many people don’t get enough of, including calcium, potassium and magnesium
• So this kale recipe is an excellent delicious way to get more nutrition into your diet!

This Garlic Butter Rice with Kale is so good my husband even ate it, and liked it, and he is not a veggie fan. That was a win-win to me!

You may also like:
Kale and Strawberry Salad with Strawberry Vinaigrette

RECIPE
Ingredients
4-5 cups chopped fresh kale
1 tablespoon olive oil
salt and pepper to taste
1 cup uncooked rice
2 cups chicken bone broth
3 tablespoons butter, reserving 1 tablespoon
2 tsp garlic powder

Method
Remove kale from stems, roll leaves up cigar style and slice thin ribbons then chop. Place the kale in a large bowl and rub with the olive oil, salt and pepper. Set aside.

Cook rice in a rice steamer (or on your stove top) with the chicken bone broth, 2 tablespoons butter and garlic powder.

Once rice is fully cooked, fluff with a fork. Add kale, remaining 1 tablespoon of butter and stir to combine. Cover steamer and let sit on "keep warm" for approx. 15 minutes. Alternately, if you cooked the rice on your stove top, remove from heat, add kale and let sit covered 15 minutes.

Serve as a side dish with most any roasted or grilled meats. We loved it with fried chicken breasts and garlic cheese biscuits.

Yield: 4 servings

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Rack of Lamb

Growing up in New England, we had lamb quite often, from leg of lamb and lamb chops, to rack of lamb. It's a nice alternative to beef, and has a wonderful taste. Some people believe lamb has a "gamey" taste, and that is not true at all if you buy a good piece of lamb. It should not smell or have any gamey taste.

I personally really like supporting our local farms and buy our lamb often from them. You get to know the farmer, it's a superior product, and you are keeping your dollars local when you shop local. To me it's always a "win-win" and you simply can't beat the freshness when you support local.

If buying lamb from a local farm is not available to you, finding and buying lamb is easy; it’s widely available at grocery stores, specialty food retailers and butcher shops. Look for American lamb with a soft pink to red coloring with white marbling. Most likely, fresh chops, steaks and racks are displayed, but if you don’t see lamb, just ask.

LAMB NUTRITION FACTS

• Forty percent of the fat in lean cuts of lamb is monounsaturated, the same kind of fat found in olive oil.
• A 3-ounce serving of lamb provides nearly five times the essential omega-3 fatty acids and alpha linoleic acid of a 3-ounce serving of beef. Three ounces of lamb fits easily within the daily fat, saturated fat and cholesterol recommendations of the Dietary Guidelines for Americans.
• On average, 3-ounces of lamb fits easily within the daily fat, saturated fat and cholesterol recommendations of the Dietary Guidelines for Americans.
• On average, 3-ounce serving of lamb meets the Food and Drug Administration’s (FDA) definition for lean meat:  fewer than 10 grams of fat, 4.5 grams of saturated fat, and 95 milligrams of cholesterol per 100 grams, or 3.5 ounces.
• Recent research suggests that eating protein can help preserve lean body mass when you’re trying to lose weight. An average 3-ounce serving of lamb, which has 175 calories and meets nearly half of your daily protein needs, encourages feelings of fullness that may prevent overeating, a combination key to weight management.
• No artificial or synthetic growth hormones are used in lamb production in the U.S. Lean, satisfying, nutritious: American Lamb is nutritious and satisfying.

RECIPE
Ingredients

1 Rack of Lamb

1 tsp fresh minced rosemary

1 tsp minced garlic

salt and pepper

Method

In a small bowl, mix herbs and spices. Rub all over rack of lamb and place rack on a pre-heated grill over indirect medium heat.

Grill meat side down 7-10 minutes, turn to rack side down, and grill 10-15 additional minutes or until the internal temperature is 145 degrees.

Remove from grill, let rest 5 minutes before serving. Slice rack into individual chops, or 2 chops each and serve while hot.

Mmmm mmmm finger licking good!!

Lamb safe cooking temperatures

Enjoy,

Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Amish-Style Macaroni Salad

This is the BEST Amish-Style Macaroni Salad EVER! I have tried for a long time to make an Amish-Style Macaroni Salad with the best blend of sweet and tart, and this does it.

The dressing is perfect. It's an awesome blend of creamy, sweet and tangy, and you'll never believe what the secret ingredient is ... seriously. When you find out you'll be surprised, maybe doubtful, and possibly even have an "ah ha" moment ... for real.

I mean seriously, what has taken me so long, and where has this been all my life? I could NOT believe it could be so simple ... should I tell you?

Three words ... sweetened condensed milk. Yes, you read that right ... sweetened condensed milk. What could be easier? It's thick, creamy, sweet and works amazingly well with the mayonnaise, vinegar, salt and pepper. Just wait until you try it, you'll be surprised too.

RECIPE
Ingredients
16 ounces (2 cups) uncooked elbow macaroni
4 carrots shredded (I use my food processor, but a box grater will work)
1 onion, chopped
1 small head broccoli, shredded (optional)
1/2 each red or yellow and green bell pepper, seeded and chopped (optional)
1 cup chopped celery (approx 2 stalks)
1 tbls. parsley flakes
2 cups mayonnaise
1 (14 ounce) can sweetened condensed milk
1/2 cup white vinegar
salt and pepper to taste

Method
Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until just done, about 8 minutes. Rinse under cold water, and drain.

In a large bowl, stir together the shredded carrots and broccoli, onions, green pepper, red pepper and celery.

Mix in the mayonnaise, condensed milk, vinegar, parsley flakes, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours.

Cook's note - Best made the day before. Stir occasionally to blend flavors. Macaroni will absorb more of the dressing as it sits.

Also seen on Meal Plan Monday

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Corned Beef Hash

Corned Beef! I really love corned beef and we have it at least once every year for St. Patrick's Day, cooked with cabbage, potatoes, onions and carrots my family calls a New England Boiled Dinner.

I have never really figured out why we don't have it more often, because we all love it, but one thing leads to another, and the next thing I know another year has gone by ... isn't it funny how that happens?

Anyway, when we have corned beef that one time every year, I almost always make two. That way I have an extra one to slice for Reuben's or this awesome Corned Beef Hash.

This is a great weekend breakfast treat, and a good one to enjoy for Sunday brunch. Served with a fried egg over top, or scrambled eggs on the side with biscuits, jam and jelly, it's hearty and delicious.

Chocolate Cinnamon Whisky Cake

Chocolate Cinnamon Whisky Cake, let that sink in just a minute. Oh my goodness! Dark, decadent, delicious, rich and moist, it is an amazing cake. This cake received amazing reviews from all my taste testers! It's definitely a "keeper" recipe in our house.

The coffee, black pepper, cloves, and chocolate work well together, then the cinnamon whisky compliments those flavors, elevating it all to a whole new level.

This deeply rich and moist chocolate cake makes it an excellent choice to serve to guests, or simply enjoy with your family.

RECIPE
Ingredients
1 1/2 cups unsalted butter, cut into 1-inch pieces
3/4 cup unsweetened cocoa powder (plus 2 tablespoons for dusting pan)
1 1/2 cups brewed strong coffee
1/2 cup Cinnamon whiskey
1 cup granulated sugar
1 cup light brown sugar
2 cups all-purpose flour
1 1/2 tsp baking soda
3/4 tsp salt
1/4 tsp black pepper
1/8 tsp ground cloves
3 large eggs
2 tsp vanilla extract
1 cup mini dark chocolate chips
Powdered sugar for dusting over top (optional)

Method
Heat oven to 325 degrees. Butter or spray with baking spray a 10-inch springform pan and dust with 2 tablespoons cocoa powder.

In a medium saucepan over low heat, warm coffee, Irish whiskey, 1 1/2 cups butter and remaining 3/4 cup cocoa powder, whisking occasionally, until butter is melted. Whisk in sugars until dissolved. Remove from heat and cool completely.

In a bowl, whisk together flour, baking soda, salt, pepper and cloves. In another bowl, whisk together eggs and vanilla. Slowly whisk egg mixture into cooled chocolate mixture. Add dry ingredients and whisk to combine. Fold in chocolate chips.

Pour batter into prepared pan. Transfer to oven and bake until a toothpick inserted in the center emerges clean, 55 to 65 minutes.

Let cool on a wire rack, then remove sides of pan. Dust with powdered sugar before serving, if desired.

Also seen on Meal Plan Monday

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Bradford Collard Salad w/ Peanut Vinaigrette

The end of 2017 was the first time Bradford collards were sold outside the family in generations of cultivation. Quickly after their release to the public, they became very much in demand, becoming prized possessions in many chef's kitchens all around the state. I'm so happy I'm one of the lucky ones who've been able to try these tender, sweet and delicious collards. Thanks Bradford Family!

First I used them in a collard slaw and now this delicious collard salad. Who would have ever guessed collards could be so tender you could eat them raw? I know I never would have until now.

Fresh heirloom Bradford Collards and Carolina African Runner Peanut Vinaigrette is just a match made in heaven. Here collard greens are served fresh and raw, dressed with the peanut vinaigrette, topped with carrot ribbons, and garnished with farm fresh hard boiled egg quarters.

Serve this salad with a side of Anson Mills Black Skillet Cornbread, and you have an awesome lunch or main meal side dish; so delicious and satisfying.

Lamb Meatballs with Pineapple Barbecue Sauce

We recently ordered a whole lamb we had processed from Old McCaskills Farm because we love lamb, and buying meat in bulk (when you can) is so much more affordable. When you purchase the lamb this way, you also get to choose your cuts, specializing it to your particular tastes or needs.

Lamb is a delicious alternative to other meats, such as beef, and the best lamb comes from small local family farms who dedicate themselves to raising the very best lambs they can. All organic, no antibiotics or added growth hormones, raised humanely on pasture, it is the best of the best.

What are the health benefits of lamb?  

• Lamb meat is an excellent source of high quality protein.
• Lamb meat is an ideal source of iron. An average portion can provide 20 per cent of the recommended daily intake for men and 12 per cent for women. The iron found in lamb meat and other red meat is in a form that is easily absorbed by the body. The inclusion of iron in the diet is vital in the formation of red blood cells.
• Lamb meat provides 45 per cent of the daily requirement of zinc, essential for growth, healing and a healthy immune system. Like iron, the zinc found in lamb meat is more easily absorbed by the body than zinc found in other sources.
• Lamb meat is a great source of B vitamins, essential for metabolic reactions in the body. It can provide over 100 per cent of the daily requirement of B12 and is a good source of thiamine.
• Lamb meat also contains trace elements such as copper, manganese and selenium.
• As a result of breeding developments, feeding practices, butchery methods and trimming, the fat in lamb meat has been greatly reduced over the past 20 years. For example, Lamb Leg Steaks may contain as little as 5.1 per cent fat.
• Half the fat in lamb meat is unsaturated, which is good for you. Most of the unsaturated fat is monounsaturated, commonly found in the healthy 'Mediterranean-type diet'

Don't want to buy a lot of lamb, or want to go with one of the least expensive, yet most versatile "cuts" of  lamb, try ground lamb. Use it in place of ground beef or pork  in any of your favorite recipes for a delicious twist. That's what I did the other night when I made these delicious lamb meatballs. Who knew barbecue sauce and pineapple could be so good together?

Homemade Condensed Cream of Mushroom Soup

Who knew making your own Condensed Cream of Mushroom Soup could be so easy? Why has it taken me this long to realize this? So easy, it's crazy easy and so few ingredients you too will wonder why you never made it ... seriously ... you will!

I've always wanted to do this, then my local produce market had fresh organic button (white) mushrooms, and I had center-cut pork chops from a local farm just begging for me to make stuffed pork chops with, so I set out to figure out how to make my own. Of course I poured over every recipe on the Internet and finally settled on one from the Pioneer Woman, which this is slightly adapted from.

RECIPE
Ingredients
1/4 cup butter
3/4 cup (6 oz) fresh button mushroom, finely diced
1/4 cup onion, finely diced
1 clove garlic, minced
salt and pepper to taste
1/4 cup all-purpose flour
1/2 cup heavy cream
1/2 cup chicken or beef bone broth (I used beef bone broth)

Method
Melt butter in a skillet over medium-low heat. Add mushrooms and onions and sauté until tender, about 8 minutes. Season to taste with salt and pepper (I like to use course-ground pepper)

Add garlic and cook for 2 minutes. Add flour and cook for an additional 2 minutes. Quickly whisk in cream and chicken broth until smooth. Bring to a boil and boil for 1 minute. Remove from heat. Taste and adjust seasoning if needed; you want it to be saltier than normal, since it is condensed.

Allow to cool slightly before transferring to a jar or freezer-safe container. Once soup is completely cool, you can store it in the refrigerator or freezer.

To reconstitute, add 1 1/2 cups of liquid, such as chicken or beef bone broth, milk, water, or a combination.

Note: A 10 3/4-ounce can of condensed mushroom soup is about 1 1/4 cups. This recipe makes about 1 1/2-2 cups of condensed soup.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Savory Roasted White Polenta

On a farm day outing in May I was finally able to meet and talk to the fine folks from The Congaree Milling Company. I had followed their progress and Facebook page for awhile, had messaged and talked to them, but this was the first chance to actually meet them and score some of their polenta and grits! I was excited to try it.

Well, as sometimes happens in life, things in my world quickly got busy and my Roasted White Polenta was patiently chilling out in my freezer waiting for me to make some deliciousness with it. Finally that moment came and I am thrilled to share the results with you.

So who is The Congaree Milling Company? 
They are Ken DuBard, and business partner, Lawrence Burwell. It is their goal to provide the best organic maize products that can be bought on the market today. Organic corn is all we currently mill on our stone burr mill. We use a separate mill for processing our organic oats  Our freshly milled, unenriched, organic, whole-grain stone-ground products are processed in ways that are both ancient and modern, ways that utilize the inherent nutrition in maize while simultaneously enhancing flavor. This untapped potential makes The Congaree Milling Company unique in its vision.

We specialize in New and Old World milling techniques that date back to when corn was grown to be consumed by people.

What is Polenta?
Polenta, in short, is a cornmeal porridge that is a common dish in Northern Italy (so much so that one derogatory word for Northern Italians is polentoni—the big polentas). It's frequently eaten with meats and ragù, cheese like gorgonzola, or condiments like mostarda d'uva, a grape-and-nut jam from Piedmont. It can either be eaten freshly cooked, much like a thick porridge, or it can be cooled and then sliced and fried, grilled, or baked. See more from Serious Eats

RECIPE
Savory Polenta
Ingredients
2 tbls olive oil, plus extra for grilling or frying
3/4 cup finely chopped onion
2 cloves garlic, finely minced
1 quart chicken stock or broth (make your own)
1 cup roasted white polenta (I used polenta from The Congaree Milling Company)
3 tbls unsalted butter
1 1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/3 cup Parmesan, grated

Method
Preheat oven to 350 degrees F.

In a large, oven-safe saucepan heat the olive oil over medium heat. Add the onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and sauté for 1 to 2 minutes, making sure the garlic does not burn.

Turn the heat up to high, add the chicken stock, bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every 10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan.

Pour the polenta into 9-inch round cake pan lined with aluminum foil or parchment paper. Place in the refrigerator to cool completely, about 2-3 hours.

Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles. Brush each side with olive oil and fry in a nonstick skillet over medium heat, or grill.

Serve polenta topped with an Onion Marsala Wine Sauce for an added treat. In a medium saucepan, saute' 1/2 cup chopped onions in 1 tbls olive oil; sprinkle in 2-3 tbls. flour and quickly whisk in about 1 cup Marsala wine; stir until smooth and slightly thickened.


Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Sweet and Tangy Vidalia Onion Jelly

Sweet and Tangy Vidalia Onion Jelly is perfect served over cream cheese on crackers, added as a accompaniment to a charcuterie platter with cheeses, meats, olives, and crackers, or basted on grilled chicken or pork.

Recipe
Ingredients
1 3/4 cup dry white wine (can use cooking wine)
1/4 cup white wine vinegar
1 tsp. butter (to prevent foaming)
1 medium to large Vidalia onion, chopped roughly
1 tsp. course-ground black pepper
2 3/4 cups sugar
3/4 cup brown sugar
1 pkg. Sure-Jell (pectin)
4 -1/2 pint canning jars

Method
In a large stock pot stir together the wine, vinegar, onion, butter, black pepper and Sure-Jell.
Bring mixture to a rolling boil over med-high heat stirring constantly.

Quickly stir in sugars and bring back to a rolling boil. Boil and stir 1 minute; ladle mixture into 1/2 pint canning jars.

Put jars in boiling water bath with a rack on the bottom (any pot will do so long as the water covers the jars completely by 1-2").

Cover and bring to a boil; reduce heat slightly and continue to boil 5 minutes. Remove jars from boiling water bath and allow to cool on a kitchen towel. Once jars are sealed (button on top of lid is fully depressed), gently shake jars from time to time to evenly distribute the onions and black pepper as the mixture is jelling.

Cooled jars can then be placed in kitchen cabinet; will keep for 6 or more months. Keep any open jars in the refrigerator.

Serve over cream cheese on crackers, or baste on pork or chicken when baking, grilling or roasting. Delicious!

Yield:  4 - 8 oz jars or 2 pint jars

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Ham Egg and Cheese Muffin Cups

Easy to make, eat on-the-go muffin cups, perfect for weekday breakfasts.

Place cubed ham into each muffin cup.

Whisk together eggs and milk and pour evenly over ham. Top with Cheese and bake.

RECIPE

Ingredients
1 cup cooked ham, cubed
5 large farm fresh eggs
1/2 cup milk
1 tsp. seasoned salt
1 tsp. course-ground black pepper
1 cup sharp cheddar cheese, shredded

Method
Preheat oven to 350 degrees. Grease or spray with cooking spray 8-section muffin pan. Place cubed ham evenly into each muffin cup.

Whisk eggs, milk, seasoned salt and black pepper until well blended. Pour mixture over ham in each muffin cup.

Top each with shredded cheddar cheese. Bake 25 minutes or until eggs are set.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

DIY Taco Seasoning

Ditch the packet stuff and make your own Homemade Taco Seasoning! It's so easy!

Ingredients
1 tbls. chili powder
1 tsp. garlic powder
1 tsp. dried minced onion (or onion powder)
½ tsp. cayenne pepper (or red pepper flakes)
½ tsp. paprika
1 tsp. ground cumin
1 tsp. sea salt
1 tsp. course-ground black pepper
½ tsp. dried oregano (optional)

Method
Mix together all ingredients. Store in an airtight container until ready to use (I use a small mason jar).

When you are ready to use use your Homemade Taco Seasoning, use about 2 tablespoons per 1 pound of meat.

Brown your beef and drain off fat. Sprinkle seasoning evenly over meat and add 1/3 cup of water. Simmer until water is adsorbed.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Grilled Rack of Lamb #2

This Grilled Rack of Lamb was so easy to do with just some garlic and rosemary snipped fresh from the garden.

Lamb goes well with grilled or roasted potatoes and carrots, or any of your favorite root vegetables, making it a simple yet elegant meal.

Of course, it's always best to purchase lamb from your local farmer. In this instance, the lamb I used came from Thames Farm, a wonderful, small family farm I shop from quite often.  All of their animals are raised on a natural diet and are never given antibiotics, steroids or any growth hormones, and the pastures are maintained chemical free. 

Ingredients
1 Rack of Lamb
2 cloves garlic, crushed
1 sprig fresh rosemary, leaves snipped
salt and pepper

Method
Rub garlic, rosemary, salt and pepper all over the lamb. 

Place the rack of lamb on a preheated grill over indirect medium heat. 

Grill meat side down 7-10 minutes, turn to rack side down, and grill 10-15 additional minutes or until the internal temperature is 145 degrees. 

Remove from grill, let rest 5 minutes before serving.

Lamb safe cooking temperatures

Enjoy,
Mary

Grilled Swordfish Steaks

I grew up most of my childhood in New England, in a few small towns located on the coast. My dad would go down to one of the local fish markets several times per week, and depending on the season, or what was "fresh off the boat," bring home swordfish, cod, haddock, clams, quahogs, lobster and more.

We had fish steamed or grilled, clams and quahogs steamed or in chowder, (my dad's clam chowder was amazing), baked-stuffed lobster and so many more fresh delicacies! I loved it all, with the exception of something my mom called "Finnan Haddie," which was dreadful to me. Do you know it? All I know is that was the only seafood I didn't like as a child, because I absolutely adored all the rest of it, and do to this day!

Recently a "new to me" seafood market opened locally, Off The Hook Seafood Market, and I'd been trying several times to check it out. Finally I went on a day they were open and it didn't disappoint at all. Fresh wild caught shrimp, sea scallops, sea bass, salmon and more awaited me, along with this awesome swordfish. I didn't hesitate one minute, but bought it and brought it home.

RECIPE
Ingredients

1 - 1-inch thick swordfish steak
1 fresh lemon
Couple sprigs fresh thyme (optional)
Course-ground black pepper (to taste)
1 tbsp. butter

Method
Rub hot grill grate with a thick slice of fresh lemon, reserving the remainder to squeeze over swordfish.

Sprinkle swordfish with course-ground black pepper and squeeze fresh lemon juice over top.Grill on direct medium-high heat approx. 7 minutes per side, or until swordfish is cooked through and flaky.

Remove from grill and top swordfish with 1 tbsp. butter and let it melt in. Serve immediately.

Yield:  2 servings

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.