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My local Publix has really stepped up their game in the Meat and Seafood departments. Every steak, chop, sausage link and seafood is in a glass case and not wrapped up in styrofoam and stretchwrap and sitting on a shelf. I found some really nice looking swordfish steaks at the seafood counter. I could tell they were fresh because they didn't have that fishy smell. I brought the Mini Max up to temp (450f or so) and roasted some vegetables. Once roasted, chopped everything up, added some lemon juice, lime juice, evoo and some balsamic vinegar and mixed it into a salsa. I brushed the fish with EVOO and seasoned it with kosher salt, fresh ground black pepper and a squeeze of lemon juice. This grilled for approx 3 minutes on each side. Then plated on a bed of summer greens that were tossed in a roasted tomato dressing. This will go into a regular rotation...
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