Recipe - Grilled Marinated Swordfish

Swordfish marinade
One fourth cup Olive oil
3 Limes (approximately 1/4
cup), Juice of
1 Fresh jalapeno pepper,
seeded and chopped
2 Cloves garlic, peeled
One fourth cup Fresh cilantro leaves,
lightly packed
1 teaspoon Cracked black pepper
4 tablespoon Grated fresh ginger
One fourth cup Unsweetened coconut milk
Fresh herb vinaigrette
One fourth cup Balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon Fresh thyme leaves
1 teaspoon Fresh oregano leaves
8 lg Fresh basil leaves
One half cup Extravirgin olive oil
Salt and freshly ground
pepper, to taste
Final Prep
4 Swordfish steaks, (6 to 8
ounces) at least Three fourths inch
thick
2 lg Vidalia onions, peeled
cut or sliced up 1/4" thick
2 Sweet red peppers, cut or sliced up
into rings
2 Sweet yellow peppers, cut or sliced up
into rings
12 lg Shiitake mushroom caps
2 tablespoon Olive oil
Salt and pepper

Swordfish Marinade: Combine all ingredients in the bowl of a food processor
and pulse to combine. Use to marinate swordfish, salmon, tuna, or red
snapper overnight.

Fresh Herb Vinaigrette: Combine the vinegar and mustard in the bowl of a
food processor. Pulse briefly, then add the herbs. Pulse again until
coarsely chopped. With the processor running, add the olive oil very slowly
so th at the mixture will emulsify into a smooth blend. Season with salt
and freshly ground pepper to taste. This dressing will keep for up to 10
days in the refrigerator.

To prepare the swordfish: The night before, rub the swordfish steaks with
the marinade. Cover and marinate, refrigerated, overnight. The next day,
prepare an outdoor grill for cooking. Right before grilling, toss the
onions, peppers and mushrooms with the olive oil, salt and pepper. When the
grill is hot, grill the swordfish until it is well colored on both sides
and the interior is medium (about 3 to 4 minutes per side, total).When you
have added the fish to the grill, spread the vegetables along the perimeter
of the grill and carefully cook the vegetables without burning. Remove the
fish from the grill, plate, dri zzle with vinaigrette over the fish, top
with vegetables and serve.

From Michael's Place Show #ML1A08

Recipe by: Michael Lomonaco Posted to MCRecipe Digest V1 #579 by "Master
Harper Gaellon" gaellon@inch.com on Apr 19, 1997