Grilled Marinated Swordfish W/ Fire Roasted Peppers&Onion
Recipe By :Michael Lomonaco
Serving Size : 4
Swordfish marinade:
1/4 cup olive oil
3 limes -- Juice of (approximately 1/4 cup)
1 jalapeno pepper -- seeded and chopped
2 cloves garlic -- peeled
1/4 cup fresh cilantro leaves -- lightly packed
1 teaspoon cracked black pepper
4 tablespoons grated ginger root
1/4 cup unsweetened coconut milk
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:
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano
8 large fresh basil leaves
1/2 cup extra virgin olive oil
Salt and freshly ground pepper -- to taste
4 6-ounce swordfish steaks -- at least 3/4-inch thick (6 to 8 ounces)
2 large Vidalia onions -- peeled and sliced into 1/4-inch thick slices
2 red bell peppers -- seeded and sliced into rings
2 yellow bell peppers -- seeded and sliced into rings
12 large shiitake mushrooms caps
2 tablespoons olive oil
salt and pepper -- to taste
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.
To Make the Fish:
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.
Recipe By :Michael Lomonaco
Serving Size : 4
Swordfish marinade:
1/4 cup olive oil
3 limes -- Juice of (approximately 1/4 cup)
1 jalapeno pepper -- seeded and chopped
2 cloves garlic -- peeled
1/4 cup fresh cilantro leaves -- lightly packed
1 teaspoon cracked black pepper
4 tablespoons grated ginger root
1/4 cup unsweetened coconut milk
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:
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano
8 large fresh basil leaves
1/2 cup extra virgin olive oil
Salt and freshly ground pepper -- to taste
4 6-ounce swordfish steaks -- at least 3/4-inch thick (6 to 8 ounces)
2 large Vidalia onions -- peeled and sliced into 1/4-inch thick slices
2 red bell peppers -- seeded and sliced into rings
2 yellow bell peppers -- seeded and sliced into rings
12 large shiitake mushrooms caps
2 tablespoons olive oil
salt and pepper -- to taste
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.
To Make the Fish:
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.