Name: Grilled Marinated Swordfish
Ingredients: ---Swordfish marinade---; 1/4 c Olive oil; 3 Limes (approximately 1/4 cup), Juice of; 1 Fresh jalapeno pepper, seeded and chopped; 2 Cloves garlic, peeled; 1/4 c Fresh cilantro leaves, lightly packed; 1 ts Cracked black pepper; 4 tb Grated fresh ginger; 1/4 c Unsweetened coconut milk -Fresh herb vinaigrette---; 1/4 c Balsamic vinegar; 1 tb Dijon mustard; 1 ts Fresh thyme leaves; 1 ts Fresh oregano leaves; 8 lg Fresh basil leaves; 1/2 c Extravirgin olive oil; Salt and freshly ground pepper, to taste -Final Prep---; 4 Swordfish steaks, (6 to 8 ounces) at least 3/4 inch thick; 2 lg Vidalia onions, peeled sliced 1/4" thick; 2 Sweet red peppers, sliced into rings; 2 Sweet yellow peppers, sliced into rings; 12 lg Shiitake mushroom caps; 2 tb Olive oil; Salt and pepper

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Dairy	Sami	Fish & seaf, Michael’s p	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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 MC-Recipe Digest V1 #579 by "Master
Harper Gaellon" <gaellon@inch.com> on Apr 19, 1997

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