| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Dairy, Vegetables | Sami | Mike01 | 4 | Servings |
INGREDIENTS
| === SWORDFISH MARINADE === | ||
| 1/4 | c | Olive oil |
| Juice of 3 limes -, abt 1/4 | ||
| cup | ||
| 1 | Jalapeno pepper, seeded and | |
| chopped | ||
| 2 | Garlic cloves, peeled | |
| 1/4 | c | Lightly-packed fresh |
| cilantro leaves | ||
| 1 | t | Cracked black pepper |
| 4 | T | Grated fresh ginger |
| 1/4 | c | Unsweetened coconut milk |
| === FRESH HERB VINAIGRETTE | ||
| === | ||
| 1/4 | c | Balsamic vinegar |
| 1 | T | Dijon mustard |
| 1 | t | Fresh thyme leaves |
| 1 | t | Fresh oregano leaves |
| 8 | Fresh basil leaves | |
| 1/2 | c | Extra-virgin olive oil |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| === SWORDFISH AND VEGETABLES | ||
| === | ||
| 4 | Swordfish steaks -, 3/4 | |
| thk 6 – 8 oz ea | ||
| 2 | Vidalia onions, peeled and | |
| sliced 1/4 thick | ||
| 2 | Sweet red peppers, seeded | |
| sliced rings | ||
| 2 | Sweet yellow peppers | |
| seeded sliced rings | ||
| 12 | Shiitake mushroom caps | |
| 2 | T | Olive oil |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste |
INSTRUCTIONS
For the 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. For the 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 that 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. For 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, drizzle with vinaigrette over the fish, top with vegetables and serve. This recipe yields 4 servings. Comments: The original recipe title as listed is Grilled Marinated Swordfish With Fire Roasted Peppers, Onions, Mushrooms And Herb Vinaigrette. Recipe Source: MICHAELS PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1A08 broadcast 02-23-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected] 02-28-1997 Recipe by: Michael Lomonaco Converted by MM_Buster v2.0l.
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