Swordfish tavernetta

Yield: 4 Servings

Measure Ingredient
4 \N Swordfish steaks; 5 to 8 ounces each
1 \N Yellow, red & green pepper; sliced lengthwise
1 small Eggplant; thinly sliced lengthwise
1 \N Zucchini; sliced lengthwise
1 \N Yellow squash; sliced lengthwise
2 \N Carrots; sliced lengthwise
1 cup Broccoli florets
2 \N Idaho potatoes; sliced thin
6 \N To 8 asparagus
½ cup Extra virgin olive oil
½ cup Balsamic vinegar
¼ cup Seasoned rice vinegar
1 ounce Brandy
1 teaspoon Tabasco sauce
1 teaspoon Rosemary
2 ounces Extra virgin olive oil
1 ounce Chardonnay wine
½ \N Lemon's juice
6 \N Mint leaves; crushed
\N \N Salt and pepper to taste

MARINADE FOR VEGETABLES

MARINADE FOR FISH

Vegetables:

Marinate vegetables for at least 1 hour, but not for more than 3 hours.

Fish:

Marinate fish for ½ hour. Preheat grill. Cook fish for 5 minutes on each side.

Grill vegetables for 5 to 7 minutes on each side or until desired degree of doneness.

Serve over angel hair pasta with butter sauce and a sprnkling of grated Parmesan cheese.

Note: If using a grill with a small cooking area, cook vegetables first, set aside, then grill fish. G. G. Romano of La Tavernetta, Fort Lauderdale, FL. "On the Grill" magazine, June, 1997. Typos by Jeff Pruett.

Posted to MM-Recipes Digest V4 #15 by tobbs@... on May 24, 99

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