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  • Healthy Serving: Recipe Directory

  • Grilled Marinated Swordfish with Fire Roasted Vegetables

  • Ingredients:

    • 1/4 cup olive oil
    • 1/4 cup fresh lime juice, about 3 limes
    • 1 fresh jalapeno pepper, seeded and chopped
    • 2 clove garlic, peeled
    • 1/4 cup cilantro, lightly packed
    • 1 teaspoon cracked black pepper
    • 4 tablespoons grated fresh ginger
    • 1/4 cup unsweetened coconut milk
    • 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 swordfish steaks, 6-8 oz. at least 3/4" thick
    • 2 large Vidalia onions sliced 1/4" thick
    • 2 sweet red peppers, seeded, sliced into rings
    • 2 sweet yellow peppers, seeded, sliced into rings
    • 12 large shitake mushroom caps
    • 2 tablespoons olive oil
    • salt and pepper

    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.

    Vinaigrette
    Combine the vinegar and mustard in the bowl of a food processor. Pulse briefly, then add 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.

    Swordfish and Vegetables
    The night before, rub the swordfish steaks with the marinade. Cover and marinate, refrigerated, overnight. The next day, prepare 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 vinaigrette over the fish, top with vegetables and serve. Serves 4.

    Recipe from the Frances Stern Nutrition Center at New England Medical Center, Boston.

    Important Health Advisory: The U.S. Food and Drug Administration (FDA) advises pregnant women, women of childbearing age who may become pregnant, nursing mothers and young children not to eat shark, swordfish, king mackerel or tilefish. These kinds of fish may contain high levels of methyl mercury, which may harm a baby or young child's developing nervous system.


    More information from the FDA