Reviewed: Oct. 12, 2009

Yes, a very simple & elegant meal! The swordfish was like butter, subtle flavors. I did use sour cream, because it was what I had on hand...but is such a quick, easy recipe, I had to give it 5 stars. Thanks.

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Reviewer:

marykins

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Reviewed: Dec. 5, 2007

I made a few changes, but I don't think they impacted that significantly. I used sour cream instead of cottage cheese because I didn't really like the idea. I also added lemon pepper to the sauce, but wish I hadn't. The swordfish wasn't nearly as flavorsome as I remember it being (I rarely make recipes with swordfish), and I should have known that asparagus is kinda woody this time of year. I don't know, it just wasn't nearly as great as I thought it would be. Thanks anyway!

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Caroline C

Cooking Level: Expert

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Reviewed: Mar. 7, 2004

I love this recipe! It's very simple and elegant. My kids devoured every bit of it. Definately worth doubling, because everyone will want seconds.

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DHILLY

Cooking Level: Expert

Living In: Kirkland, Washington, USA

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Reviewed: Aug. 29, 2002

As I was making this I was preparing myself not to like it as it seemed odd but I was pleasantly surprised!! The tastes really do work well together. I didnt like though that I could faintly taste the cottage cheese. I think I would prefer this with sour cream instead and that is what I will try next time. I also wanted to make it on the grill so I just marinated the fish for 1/2 hour in the lemon juice, bay leaf and I added garlic. I also think the sauce would taste better with fresh herbs. BUT all in all, a good starting point!!!!

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