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Garlic-Butter Grilled Swordfish Steak -

What you need:

Swordfish Steak Portions (I bought 4)
2 to 3 cloves of fresh garlic, or two teaspoons of minced garlic.
3 tsp of butter
a sprig of fresh rosemary (optional)

Two medium sized daikon pieces
a pad or two of butter
two cloves of fresh garlic or one teaspoon of minced garlic.
Salt and pepper to taste.

Asparagus
Salt and pepper to taste

What to do:
Prepare the grill at medium high heat, it takes 30-40 minutes for the grill to come to temperature. I used charcoal and a few mesquite chips.

While the grill is heating, soak your asparagus in cold water for approx 20 minutes. Wash, peel, and cut your daikon radish into 1 inch cubes. Transfer the cubes to a pot and fill with water until the cubes are covered. Bring the water a boil, this takes about 10 minutes; once the water is at a boil, turn the stove heat down to medium and let cook at a gentle simmer for about 20-30 minutes.

Snap the woody asparagus bottoms and dispose, putting the tender asparagus spears back into the water. Fill a shallow pan with one inch of water and let boil on the stove (this takes about 5 minutes), once the water as at a boil, put your asparagus into the pan and cover it. It only takes 3-5 minutes to steam asparagus spears depending on how thick they are. Transfer the steamed asparagus to a serving plate and add salt and pepper to taste.

Make a very simple garlic-butter infusion, by using 4 pads of butter and 4-5 cloves of minced garlic in a small saucepan, and cooking it on medium-low until fragrant. It only takes a couple of minutes for the garlic to infuse into the butter. Once that is ready, transfer the garlic-butter into two separate bowls. One will be brushed onto fish, the other will be used for the potatoes.

Brush the top, bottom, and sides of the fish with the garlic-butter, and put the fish on the grill. The fish will only need 4-5 minutes on each side. Once you flip the fish, brush it with butter once again. You can add sprigs of rosemary on top for a special flavor. To know that the fish is done, try pulling it apart with a fork. If it flakes without effort, it is ready.

Once your daikon radish is fork-tender, drain and mash them. They will have a lot of water left over, so put them back on medium-high heat for the water to simmer out of them. Stir constantly. It should take about 5 minutes for that excess water to simmer away. Add the remaining garlic butter from the second bowl (The one that you didn't use on the fish. Please do not put what you brushed on the fish into your daikon mash!) and mash. Then add a SPLASH (just a small SPLASH, trust me) of heavy cream, and mash again. Add salt and pepper to taste, and serve.

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being