Swordfish with Blue Cheese

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             FOOD FUNNY
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Here's another good one from Sharon Mitcheltree:

A new restaurant near our office boasted exotic fare. And exotic it was.
When our dessert arrived, my coworker sniffed her chocolate dish and
grimaced. "It smells like cocoa," she said.

"It’s chocolate - shouldn't it smell like cocoa?" I asked.

More confused than I was, she answered, "Cocoa is the name of my dog."

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             TODAY'S RECIPE
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This is a dish my family discovered way back in the 1960s in Punta del
Este, Uruguay, and it is now a favorite of three generations in our family.

Swordfish with Blue Cheese

4-6 steaks of swordfish or other firm white fish, about 6 oz (170 g) each
Salt and freshly ground pepper to taste
1-1/2 cups (250-375 ml) crumbled Roquefort or other blue cheese
Lemon wedges for garnish

Season the swordfish with salt and pepper and cook one side over hot
coals or under a preheated broiler just until opaque and firm to the
touch, about 3 minutes. Flip the steaks, top with the crumbled cheese,
and continue cooking until the cheese has melted and the fish is cooked
through, 3 to 5 minutes. Serve with lemon wedges.
Serves 4 to 6.
Received on Mon Jun 8 18:21:29 2009