| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Seafood |
2 |
Servings |
INGREDIENTS
| 1 |
|
Swordfish steak, 8 ounces |
| 1 |
|
Zucchini |
| 1 |
|
Yellow squash |
| 1 |
|
Baby eggplant |
| 1 |
|
Red bell pepper |
| 1 |
|
Red onion |
| 4 |
|
Roma tomatoes |
| 4 |
oz |
Olive oil |
| 1 |
t |
Salt |
| 1 |
t |
Pepper, fresh ground |
| 2 |
|
Garlic cloves, minced |
| 1 |
T |
Fresh oregano, minced |
INSTRUCTIONS
Season swordfish with olive oil, salt, and pepper. Rinse all
vegetables well. Remove stem and root ends. Cut in half and remove
seeds, outer skin and core. Mix vegetables with olive oil, salt,
pepper, garlic and herbs. Place on a medium hot grill and cook until
tender, turning often so they do not burn. When cool, cut vegetables
into large cube size and hold at room temperature until ready. Grill
swordfish. Arrange grilled vegetables on plate and place swordfish
half on and half off plated vegetables. Squeeze fresh lemon over fish
and vegetables and garnish with oregano. Posted by JoAnn Pellegrino
5/98 Recipe published in Rhode Island Monthly Magazine July 1995
Recipe by: Waverleys Restaurant Newport RI Posted to KitMailbox Digest
by J Pellegrino <gigimfg@ix.netcom.com> on May 28, 1998
A Message from our Provider:
“The ultimate success story begins with finding God”