| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
August 1993 |
1 |
servings |
INGREDIENTS
|
|
Fish: 4; (1-inch-thick) |
|
|
; swordfish steaks, |
|
|
; about 8 ounces each |
| 2 |
tb |
Dijon or coarse-grained mustard |
| 2 |
tb |
Fresh lime juice |
| 1/2 |
c |
Olive oil |
| 2 |
|
Shallots; chopped |
| 2 |
tb |
Chopped fresh rosemary or 1 1/2 teaspoons |
|
|
; dried |
| 1 |
lb |
Baby red potatoes |
| 3 |
tb |
Olive oil |
| 3 |
lg |
Shallots; minced |
| 2 |
tb |
Minced fresh rosemary or 1 1/2 teaspoons |
|
|
; dried |
| 2 |
|
Zucchini squash; sliced |
| 2 |
|
Yellow crookneck squash; sliced |
| 1 |
|
Basket cherry tomatoes; stemmed |
|
|
Fresh rosemary sprigs; (optional) |
INSTRUCTIONS
VEGETABLES
For Fish: Place fish in glass baking dish. Combine mustard and lime juice
in small bowl. Gradually whisk in oil. Add shallots, rosemary and generous
amount of pepper. Spoon marinade over fish, turning to coat. Let stand at
room temperature 30 minutes or chill 3 hours.
For vegetables: Cook potatoes in large pot of boiling water until just
tender.
Drain. Cool. Slice potatoes. (Can be prepared 3 hours ahead. Cover and
chill.)
Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle fish with
salt.
Without removing marinade, grill fish until just cooked through, about 4
minutes per side. Place fish on platter.
Meanwhile, heat oil in large skillet over medium heat. Add shallots and
rosemary; cook until shallots are tender, about 5 minutes. Add all squash;
saut until crisp-tender, about 8 minutes. Add potatoes and tomatoes; stir
until heated through. Season with salt and pepper.
Spoon vegetables around fish. Garnish with rosemary sprigs, if desired.
Serves 4.
Bon Appetit August 1993
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