Ingredients Jump to Instructions ↓

  1. Swordfish Marinade

  2. 1/4 cup 59ml Olive oil

  3. 3 Limes juice of - (1/4 cup)

  4. 1 Fresh jalapeno pepper seeded and chopped

  5. 2 Garlic - peeled

  6. 1/4 cup 4g / 0.1oz Fresh cilantro leaves lightly packed

  7. 1 teaspoon 5ml Cracked black pepper

  8. 4 tablespoons 60ml Grated fresh ginger

  9. 1/4 cup 59ml Unsweetened coconut milk

  10. Fresh Herb Vinaigrette

  11. 1/4 cup 59ml Balsamic vinegar

  12. 1 tablespoon 15ml Dijon mustard

  13. 1 teaspoon 5ml Fresh thyme leaves

  14. 1 teaspoon 5ml Fresh oregano leaves

  15. 8 teaspoons 40ml Fresh basil leaves (large)

  16. 1/2 cup 118ml Extra-virgin olive oil

  17. Salt and freshly ground

  18. Pepper - to taste

  19. Final Prep

  20. 4 Swordfish steaks least

  21. 3/4 inch thick

  22. 2 Vidalia onions - peeled (large) sliced

  23. 1/4" thick

  24. 2 Sweet red peppers - sliced into rings

  25. 2 Sweet yellow peppers --

  26. Sliced into rings

  27. 12 Shiitake mushroom caps (large)

  28. 2 tablespoons 30ml Olive oil

  29. Salt and pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. From Michael's Place Show #ML1A08


Send feedback