What kind of sides do you recommend for this dish? Salad? Grilled veggies?

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6 Comments

HalfPint January 7, 2014
I would make an olive-oil mashed potato as the side.
 
sexyLAMBCHOPx January 7, 2014
I love spinach with lemon & capers.
 
ATG117 January 7, 2014
You can go either way. A nice compromise might be Merrill's roasted carrot and avocado salad. The recipe is one of my favorites.
 
Bevi January 7, 2014
This sounds excellent.
 
LE B. January 7, 2014
oh, i love that dish. One of the great things about it is the flexibility you have w/ your sides. I have served it with all kinds of multigrain pilafs, and couscous, cooked pinto beans with pimenton, and greens like kale and swiss chard, garlic sauteed, that can share the swordfish lemon for the necessary spark. I would not serve a salad because you already have the lemon juice/acid and oil with the swordfish, so no need to be redundant.
 
LE B. January 7, 2014
oh, i love that dish. One of the great things about it is the flexibility you have w/ your sides. I have served it with all kinds of multigrain pilafs, and couscous, cooked pinto beans with pimenton, and greens like kale and swiss chard, garlic sauteed, that can share the swordfish lemon for the necessary spark. I would not serve a salad because you already have the lemon juice/acid and oil with the swordfish, so no need to be redundant.
 
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