Raye’s Mustard Mill, located in Eastport, Maine, is a working museum with tours given weekdays. Did you know mustard is perhaps the world's oldest condiment. All recorded histories note the cultivation and use of the plant for epicurean and medicinal purposes. Napoleon's armies were supplied with mustard to ward off digestive ailments and make their food more palatable. Modern science has shown that mustard seeds are high in antioxidant properties and in combination with other herbs and spices have antibacterial qualities.
Grilled Swordfish with Raye’s Maple-Mustard Sauce
Ingredients
Serves 2-4
1 pound swordfish steak, about 1 ¼-inch thick
2 teaspoons smoked sea salt
2 tablespoons Dragonfly Farm Dark Amber Maple Syrup
Raye’s Maple Mustard Sauce
2 tablespoons butter, melted
¼ cup Raye’s “Bar Harbor Real Ale” Stone Ground Mustard
2 tablespoons Dragonfly Farm Maple Syrup
1 teaspoon apple cider vinegar
Directions
1. Spray gas grill rack with non-cooking spray and heat on high. Pat fish dry, sprinkle smoked sea salt and brush with maple syrup. Grill swordfish about 10 minutes; turn and grill 3 more minutes.
2. Heat butter in small saucepan; add maple syrup, apple cider vinegar and mustard and simmer until heated through..
3. Spoon auce over swordfish and serve.
Wine Pairing Dragonfly Farm and Vineyards-By-the-Numbers white wine.
You can find Kate
Gooding's book, Black Fly Stew - Wild Maine Recipes at Foodie's
Emporium! Click here.
Kate
has published three cookbooks: Wild Maine Recipes and Simple Gourmet
Lamb with Side Dishes and Wine Pairings. She is currently is working on
her one in the Black Fly Stew series – which carries and an
international flair.