Grilled Marinated Swordfish with Vegetables

February 21, 2022

Ingredients

For the marinade:

  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh lime juice
  • 1 fresh jalapeno pepper, seeded and chopped
  • 2 cloves garlic
  • 1/4 cup cilantro
  • 1 tsp. black pepper
  • 4 tbsp. fresh grated ginger
  • 1/4 cup unsweetened coconut milk

For the vinaigrette:

  • 3 tbsp. white wine vinegar
  • 1 tbsp. Dijon mustard
  • 1 tsp. fresh thyme leaves
  • 1 tsp. fresh oregano
  • 8 large fresh basil leaves
  • 1/2 cup extra virgin olive oil
  • salt and pepper to taste

For the fish and vegetables:

  • 4 swordfish steaks, 6-8 oz at least 3/4-inch thick
  • 2 large Vidalia onions, sliced 1/4-inch thick
  • 2 red peppers, seeded, sliced
  • 2 yellow peppers, seeded, sliced
  • 12 large shiitake mushroom caps
  • 2 tbsp. extra virgin olive oil
  • salt and pepper to taste

Directions

Yields: 4 servings
Time: About 20 minutes, plus overnight

For the marinade: Combine all ingredients in a food processor and pulse to combine.

For the vinaigrette: Combine vinegar and mustard in food processor. Pulse briefly, then add herbs and pulse until herbs are coarsely chopped. With the food processor running, drizzle the olive oil in very slowly until the mixture is emulsified. Season with salt and pepper to taste. 

For the swordfish and vegetables: The night before, rub swordfish in marinade and store in fridge, covered, overnight. Heat outdoor grill. Toss vegetables with olive oil, salt and pepper. When grill is hot, grill the swordfish until it is well cooked on both sides and interior is medium, about 3-4 minutes each side. At the same time, spread the vegetables around the edges of the grill and cook carefully, avoiding burning.

Remove fish and vegetables from the grill, plate, and drizzle vinaigrette over fish. 

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