This meal was a welcome treat in the extreme heat of Chicago.  Simple, light, seasonal and beautiful on a plate.

Serves 4

Ingredients:

Fish

- 4 swordfish steaks

- Juice from 2 lemons

- ¼ cup olive oil

- ½ teaspoon salt

- ¼ teaspoon sugar

- 1 tablespoon finely chopped fresh dill

Puree

-  4 cups chopped carrots

- ¼ cup butter

- 1 cup coconut milk

- 2 Serrano peppers, seeded and roughly chopped

- ½ teaspoon sugar

- 1 teaspoon salt

Topping

- 2 cups vegetable oil

- 2 cups fresh full dill sprigs

Instructions:

Start with the fish.  Whisk together the lemon juice, olive oil, sugar, salt and dill in a small bowl.  Place the fish on a large plate.  Pour the lemon juice mixture over the fish, cover and refrigerate for up to one hour before grilling.

While the fish is marinating, bring a large stockpot filled half way with water to a boil.  Add the carrots and reduce to a simmer. Cook for 10-12 minutes or until the carrots are tender when poked with a fork.  Remove the carrots from the water and transfer to a food processor.  Pulse until the carrots are nicely shredded.    Melt the butter over medium-high heat in a medium sized saucepan.  Add the chopped peppers and sauté for 4 minutes.  Stir in the shredded carrots, coconut milk, sugar and salt.  Bring to a boil, reduce to a simmer and cook for 5 minutes.  Transfer the contents back to the food processor and mix until smooth.  Spoon the puree back into the saucepan, cover and let sit until ready to re-heat.

For the topping, heat the vegetable oil over medium-high heat.  The oil will be ready to fry after 5 minutes at which point carefully lower the dill into the oil and fry for 30-45 seconds before removing with tongs and draining on paper towel.

Pre-heat the grill over medium-high heat.   Cook the fish for 3-4 minutes per side, occasionally brushing with the remaining marinade.  Serve the fish on top of a large spoonful of the puree (re-heat if necessary) and top with the fried dill.