Grilled marinated swordfish w\\ fire roasted peppers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Swordfish marinade- | ||
| ¼ | cup | Olive oil |
| Juice of 3 limes | ||
| (approximately 1/4 cup) | ||
| 1 | Fresh jalapeno pepper, | |
| Seeded and chopped | ||
| 2 | Cloves garlic, peeled | |
| ¼ | cup | Fresh cilantro leaves, |
| Lightly packed | ||
| 1 | teaspoon | Cracked black pepper |
| 4 | tablespoons | Grated fresh ginger |
| ¼ | cup | Unsweetened coconut milk |
| Fresh herb vinaigrette: | ||
| ¼ | cup | Balsamic vinegar |
| 1 | tablespoon | Dijon mustard |
| 1 | teaspoon | Fresh thyme leaves |
| 1 | teaspoon | Fresh oregano leaves |
| 8 | larges | Fresh basil leaves |
| ½ | cup | Extravirgin olive oil |
| Salt and freshly ground | ||
| Pepper to taste | ||
| For the swordfish: | ||
| 4 | 6 to 8 ounce swordfish | |
| Steaks, at least 3/4 inch | ||
| Thick | ||
| 2 | larges | Vidalia onions, peeled and |
| Sliced 1/4 inch thick | ||
| Slices | ||
| 2 | Sweet red peppers, seeded | |
| And sliced into rings | ||
| 2 | Sweet yellow peppers, seeded | |
| And sliced into rings | ||
| 12 | larges | Shiitake mushroom caps |
| 2 | tablespoons | Olive oil |
| Salt and pepper | ||
Directions
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.
Yield: 4 servings
MICHAEL'S PLACE SHOW #ML1A08