Swordfish tavernetta
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Swordfish steaks; 5 to 8 ounces each | |
| 1 | Yellow, red & green pepper; sliced lengthwise | |
| 1 | small | Eggplant; thinly sliced lengthwise |
| 1 | Zucchini; sliced lengthwise | |
| 1 | Yellow squash; sliced lengthwise | |
| 2 | Carrots; sliced lengthwise | |
| 1 | cup | Broccoli florets |
| 2 | Idaho potatoes; sliced thin | |
| 6 | 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 | Lemon's juice | |
| 6 | Mint leaves; crushed | |
| Salt and pepper to taste | ||
Directions
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