Grilled Marinated Swordfish W\ Fire Roasted Peppers
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Grilled Marinated Swordfish W\ Fire Roasted Peppers
  Swordfish    Peppers  
Last updated 6/12/2012 12:59:51 AM. Recipe ID 22866. Report a problem with this recipe.
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      Title: Grilled marinated swordfish w\ fire roasted peppers
 Categories: 
      Yield: 4 Servings
 
           Swordfish marinade-
    1/4 c  Olive oil
           Juice of 3 limes
           (approximately 1/4 cup)
      1    Fresh jalapeno pepper,
           Seeded and chopped
      2    Cloves garlic, peeled
    1/4 c  Fresh cilantro leaves,
           Lightly packed
      1 ts Cracked black pepper
      4 tb Grated fresh ginger
    1/4 c  Unsweetened coconut milk
           Fresh herb vinaigrette:
    1/4 c  Balsamic vinegar
      1 tb Dijon mustard
      1 ts Fresh thyme leaves
      1 ts Fresh oregano leaves
      8 lg Fresh basil leaves
    1/2 c  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 lg 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 lg Shiitake mushroom caps
      2 tb Olive oil
           Salt and pepper
 
  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
  




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Recipe ID 22866 (Apr 03, 2005)

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