Ingredients Jump to Instructions ↓

  1. 1/4 cup olive oil

  2. 3 limes juice of -- (1/4 cup)

  3. 1 fresh jalapeno pepper -- seeded and chopped

  4. 2 cloves garlic -- peeled

  5. 1/4 cup fresh cilantro leaves -- lightly packed

  6. 1 teaspoon cracked black pepper

  7. 4 tablespoons grated fresh ginger

  8. 1/4 cup unsweetened coconut milk **fresh herb vinaigrette**

  9. 1/4 cup balsamic vinegar

  10. 1 tablespoon Dijon mustard

  11. 1 teaspoon fresh thyme leaves

  12. 1 teaspoon fresh oregano leaves

  13. 8 large fresh basil leaves

  14. 1/2 cup extra-virgin olive oil salt and freshly ground pepper -- to taste **final prep**

  15. 4 6 oz swordfish steaks -- least

  16. 3/4 inch thick 2 large Vidalia onions -- peeled -- sliced

  17. 1/4" thick

  18. 2 sweet red peppers -- sliced -- into rings

  19. 2 sweet yellow peppers -- sliced into rings

  20. 12 large shiitake mushroom caps

  21. 2 tablespoons olive oil salt and pepper

Instructions Jump to Ingredients ↑

  1. Preparation : 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 #ML1A0


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