Smoked Swordfish with Broccolini and Corn Shells

Smoked Swordfish with Broccolini, Mustard and Leeks
1/3 lb smoked swordfish
2 cups broccolini, stems removed
1/4 c country mustard
1 leek bulb
1/2 lime, cut in wedges
Smoked swordfish can be eaten cold or heated. In this example, the swordfish was cut into the shape of a fish and warmed. Steamed or gently boiled broccolini , with long stems removed was cooked till tender and arranged on plate with country mustard. 1 leek bulb was sliced and boiled until tender, then sprinkled on plate. Lime wedges were added.

Corn Shells
1c corn meal
1 c whole wheat flour
1 T baking powder
1 t salt
2 eggs
1 c milk
1/4 c oil
Mix ingredients. Spray cookie sheet with oil. Place shell cookie cutters on pan. Fill half way with bread mixture, very slowly lifting cookie cutters, correcting edges as cutter is lifted. Bake at 425 degrees for 15-25 minutes.