Grilled Marinated Swordfish With Fire Roasted Peppers

Recipe Ingredients

		Swordfish Marinade
1/4 cup	59ml	Olive oil
		Juice of 3 limes - (abt 1/4 cup)
1		Jalapeno pepper - seeded and chopped
2		Garlic cloves - peeled
1/4 cup	4g / 0.1oz	Lightly-packed fresh cilantro leaves
1 teaspoon	5ml	Cracked black pepper
4 tablespoons	60ml	Grated fresh ginger
1/4 cup	59ml	Unsweetened coconut milk
		Fresh Herb Vinaigrette
1/4 cup	59ml	Balsamic vinegar
1 tablespoon	15ml	Dijon mustard
1 teaspoon	5ml	Fresh thyme leaves
1 teaspoon	5ml	Fresh oregano leaves
8 teaspoons	40ml	Fresh basil leaves (large)
1/2 cup	118ml	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		Vidalia onions - peeled, and (large) sliced 1/4" thick
2		Sweet red peppers - seeded, sliced rings
2		Sweet yellow peppers - seeded, sliced rings
12		Shiitake mushroom caps (large)
2 tablespoons	30ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe 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.

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

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