Free Recipe Grilled Marinated Swordfish 2

Recipe Type: F Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 4

Ingredients for Grilled Marinated Swordfish 2 Recipe

—Swordfish marinade—
1/4 c Olive oil
3 Limes (approximately 1/4
-cup), Juice of
1 Fresh jalapeno pepper,
-seeded and chopped
2 Cloves garlic, peeled
1/4 c Fresh cilantro leaves,
-lightly packed
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 Extravirgin olive oil
Salt and freshly ground
-pepper, to taste
—Final Prep—
4 Swordfish steaks, (6 to 8
-ounces) at least 3/4 inch
2 lg Vidalia onions, peeled
-sliced 1/4 thick
2 Sweet red peppers, sliced
-into rings
2 Sweet yellow peppers, sliced
-into rings
12 lg Shiitake mushroom caps
2 tb Olive oil
Salt and pepper

Grilled Marinated Swordfish 2 Preparation

Swordfish 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. Fresh Herb 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 th at 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. To prepare 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, dri zzle with vinaigrette over the fish, top with vegetables and serve. >From Michael”s Place Show #ML1A08 Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #579 by Master Harper Gaellon <> on Apr 19, 1997

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