| 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 |
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 |
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 |
lg |
Vidalia onions; peeled, and |
|
|
; sliced 1/4. thick |
| 2 |
|
Sweet red peppers; seeded, sliced rings |
| 2 |
|
Sweet yellow peppers; seeded, sliced rings |
| 12 |
lg |
Shiitake mushroom caps |
| 2 |
tb |
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: MICHAEL.S 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 - jpmd44a@prodigy.com
02-28-1997
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
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