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Swordfish green pepper lengthwise lengthwise zucchini lengthwise carrots broccoli florets potatoes extra-virgin olive oil balsamic vinegar rice vinegar brandy Tabasco sauce rosemary For extra-virgin olive oil Chardonnay wine s juice salt
Viewed: 94 - Published at: 3 years agoIngredients
- 4 Swordfish steaks; 5 to 8
- -ounces each
- 1 Yellow, red & green pepper;
- -sliced lengthwise
- 1 sm. Eggplant; thinly sliced
- -lengthwise
- 1 Zucchini; sliced lengthwise
- 1 Yellow squash; sliced
- -lengthwise
- 2 Carrots; sliced lengthwise
- 1 cup Broccoli florets
- 2 Idaho potatoes; sliced thin
- 6 To 8 asparagus
- MMMMM------------------MARINADE FOR VEGETABLES-----------------------
- 1/2 cup Extra virgin olive oil
- 1/2 cup Balsamic vinegar
- 1/4 cup Seasoned rice vinegar
- 1 oz. Brandy
- 1 tsp. Tabasco sauce
- 1 tsp. Rosemary
- MMMMM---------------------MARINADE FOR FISH--------------------------
- 2 oz. Extra virgin olive oil
- 1 oz. Chardonnay wine
- 1/2 Lemon's juice
- 6 Mint leaves; crushed
- Salt and pepper to taste
Method
- Vegetables: Marinate vegetables for at least 1 hour, but not for more than 3 hours.
- Fish: Marinate fish for 1/2 hour.
- Preheat grill.
- Cook fish for 5 minutes on each side.
- Grill vegetables for 5 to 7 minutes on each side or until desired degree of doneness.
- Serve over angel hair pasta with butter sauce and a sprnkling of grated Parmesan cheese.
- Note: If using a grill with a small cooking area, cook vegetables first, set aside, then grill fish.
