Winnie returned from northern Ontario last night, calling for fresh corn, a request I am always happy to grant. I had already bought swordfish from the general store in Dublin first thing in the morning (they only have fish once a week but it is prime when it arrives -- I often make special plans to go up there on fish day) and I had leftover roasted potatoes from Sunday.
We had potato salad, fresh corn, and grilled swordfish. I slather olive oil on my swordfish (and also on tuna) about an hour before I plan to grill it -- it seems to help keep it from drying out. Normally I choose steaks (fish or other) to be all the same thickness, but I realized last night that in fact having variable thicknesses makes it easier to grant everyone's desires vis a vis doneness. Goody likes her fish cooked quite done and everyone else wants it a little underdone. Voila' all fish were ready to eat at the same time.
I dressed the potatoes with two tablespoons of dijon mustard, two tablespoons of olive oil, three tablespoons of balsamic vinegar and a little mayonnaise all shaken up together. If you are dressing leftover potatoes it helps to reheat them before you dress them -- they absorb the dressing better.
All in all, an easy, pleasant weeknight meal. Tonight I we're having a dinner party and I think I'll make blueberry cobbler.