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[urnmor]

One of the advantageous living by the ocean is the ability to buy fresh fish at the dock.  So yesterday I bought fresh swordfish and grilled it on the MAK 2 Star.  I marinated it in Italian Salad dressing, grilled about 4 minutes on one side flipped it and top it with Asiago cheese and  grilled for another 2 minutes.  I served it over a bed of mixed greens and strawberries.  The wine was a Cabernet Sauvignon from the Robert Craig winery in NAPA Valley.

[bregent]

Fish, cheese and red wine, perfect combo   Looks nice.

[Bentley]

I obviously am not a fish guy, so I ask this question cuz I have heard it from a few chef's...and as is true with all things, we eat what we like!  But getting back to these chefs...I have heard them say never fish and cheese.

Obviously this is not true?

[urnmor]

I have heard them say never fish and cheese.

I have never heard that.   I must also admit I have never seen fish served topped with melted cheese before.  Now I am not sure I would have put cheese on a flounder or other thin cut fish as the cheese IMO would be over powering.  However on a thick piece of fish like swordfish or tuna why not.  So I decided to give it a shot and I really like the way the two went together.  I will have to do it again maybe on tuna or halibut.

[okie smokie]

The presentation alone sold me on the combo.  Beautiful!   

[riverrat49]

That's worthy of "Food Pic" of the Month... makes me want to lick the screen a second time