***swordfish marinade***
1/4 cup olive oil
3 limes juice of -- (1/4 cup)
1 fresh jalapeno pepper
-- seeded and chopped
2 cloves garlic -- peeled
1/4 cup fresh cilantro leaves
-- lightly packed
1 teaspoon cracked black pepper
4 tablespoon grated fresh ginger
1/4 cup unsweetened coconut milk
***fresh herb vinaigrette***
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves
8 large fresh basil leaves
1/2 cup extra-virgin olive oil
salt and freshly ground
pepper -- to taste
***final prep***
4 6 oz swordfish steaks
-- least 3/4 inch thick
2 large Vidalia onions -- peeled
-- sliced 1/4" thick
2 sweet red peppers -- sliced
-- into rings
2 sweet yellow peppers --
sliced into rings
12 large shiitake mushroom caps
2 tablespoon olive oil
salt and pepper
Instructions:
Swordfish 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. Fresh Herb 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 th at 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.
To prepare 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.
From Michael's Place Show #ML1A08
