I was half an hour too late to the store and they'd already put away the fresh whole fish, so I got filet - swordfish. Finished it with butter and tarragon so it got pretty deep color.
For a side I had some leftover kale and with some dandelion sauteed them in the fat of two slices of thick cherry smoked bacon.
The wine was riesling, a quarter of the bottle went for deglazing the swordfish skillet, another half is already gone and the last quarter is already in my glass :)
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Yummy!