Swordfish

I can't believe I forgot to update last night... Anyway, here we go!

I had made swordfish with steamed broccoli and sharp cheddar bechamel sauce.

 Here is the swordfish; the left piece doesn't have the "marinade" on it while the right piece has some on already. I was gonna take a picture before I put any marinade on, and after I put it on, but I derped... The marinade was nothing more than some Ken's Italian dressing, which I coated both pieces of fish in liberally...

 Here's the beginnings of the bechamel sauce. This is right after I added the flour to the margarine, and as you can see, at this point I was using a spatula, but I soon moved to a whisk...I just made a basic Bechamel Sauce.

 This is after the sauce thickened up considerably, and after I added pepper and salt. hence the specks.I hadn't added in any of the cheese or the cayenne yet.

 This is the finished sauce, cheese and all. After I took this picture, I took a piece of parchment paper and placed it over the top so that it wouldn't develop a skin. I don't know of anybody who likes "pudding skin", which would be essentially what this would be, but savory and cheesy...

 Broccoli, of course, being steamed. I wound up getting two heads of broccoli, and steaming them both... It worked out ok, but 3 would have been too much for one steamer...

 This is the swordfish in the oven, and you can see all of the marinade running all over the pan, but that's ok. Temperature wise, I over cooked it, but the texture was fine... I wound up cooking it for about, 20 minutes at 350F.

Now what you have all be waiting for! The finished dish! IMHO, the sauce seemed a bit too thick for this, but this was the first time I have made Bechamel, and I used margarine, instead of butter... Tasted a lot better than it looks, but I undersalted the sauce... Other than that, it was really good!

Again, sorry about me forgetting about this last night, but hey, what can I do now, right? I have another idea for tonight's dinner, and hopefully THIS time I will remember to post it the night that I make it!