Recipe - Grilled Swordfish And Bbq Shrimp With Honey Mustard Vin

1 teaspoon Dijon mustard
1 teaspoon Corn oil
1 teaspoon Rice wine
1 teaspoon Honey
1 6ounce swordfish filet; 1
in thick
1 ounce Olive oil
Salt and pepper to taste
3 Shrimp; (15 count)
1 One half ounce Barbecue sauce
1 small Sweet onion; cut or sliced up One half in
thick
Parsley sprigs

Combine mustard, corn oil, rice wine and honey in bowl; mix well. Rub
swordfish with olive oil; sprinkle with salt and pepper. Rub shrimp with 1
ounce barbecue sauce. Arrange swordfish in 1 end of broiler pan;

arrange shrimp in other end of broiler pan. Place cut or sliced up onion between
seafood. Place on top rack of broiler preheated to 450 degrees. Broil for 4
minutes on each side. Spoon honeymustard on I side of serving plate; place
onions on other side of plate. Arrange swordfish in honeymustard; arrange
shrimp on onions. Drizzle shrimp with remaining One half ounce barbecue sauce.
Garnish with parsley sprigs.

Formatted for MCrecipe by JoAnn Pellegrino 5/98

JoAnn's note: Chef Bob, as I know him, is no longer at Kokomo's in the
Mirage. He has been assigned to head all the kitchens at Treasure Island in
Las Vegas. He is a wonderfully creative chef who has prepared

glorious feasts for our family.

NOTES : Recipe by Chef Robert Camerota, The Mirage Hotel, Kokomo's
Restaurant (see JoAnn's note at end) Las Vegas Cooking published by Nathan
Adelson Hospice of Las Vegas NV
Recipe by: Las Vegas Best Bets/The Mirage

Posted to KitMailbox Digest by J Pellegrino gigimfg@ix.netcom.com on May
19, 1998