| 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 |
ts |
Salt |
| 1 |
ts |
Pepper; (fresh ground) |
| 2 |
|
Garlic cloves; minced |
| 1 |
tb |
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
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