Grilled swordfish and bbq shrimp with honey mustard vin
1 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | teaspoon | Dijon mustard |
1 | teaspoon | Corn oil |
1 | teaspoon | Rice wine |
1 | teaspoon | Honey |
1 | 6-ounce swordfish filet; 1 in thick | |
1 | ounce | Olive oil |
Salt and pepper to taste | ||
3 | Shrimp; (15 count) | |
1½ | ounce | Barbecue sauce |
1 | small | Sweet onion; sliced 1/2 in thick |
Parsley sprigs |
Directions
Combine mustard, corn oil, rice wine and honey in bowl; mix well. Rub swordfish with olive oil; sprinkle with salt and pepper. Rub shrimp with 1 ounce barbecue sauce. Arrange swordfish in 1 end of broiler pan; arrange shrimp in other end of broiler pan. Place sliced onion between seafood. Place on top rack of broiler preheated to 450 degrees. Broil for 4 minutes on each side. Spoon honey-mustard on I side of serving plate; place onions on other side of plate. Arrange swordfish in honey-mustard; arrange shrimp on onions. Drizzle shrimp with remaining ½ ounce barbecue sauce.
Garnish with parsley sprigs.
Formatted for MCrecipe by JoAnn Pellegrino 5/98 JoAnn's note: Chef Bob, as I know him, is no longer at Kokomo's in the Mirage. He has been assigned to head all the kitchens at Treasure Island in Las Vegas. He is a wonderfully creative chef who has prepared glorious feasts for our family. NOTES : Recipe by Chef Robert Camerota, The Mirage Hotel, Kokomo's Restaurant (see JoAnn's note at end) Las Vegas Cooking published by Nathan Adelson Hospice of Las Vegas NV Recipe by: Las Vegas Best Bets/The Mirage Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on May 19, 1998