GRILLED MARINATED SWORDFISH WITH VEGETABLE TOPPING

Grilled Marinated Swordfish with Vegetable Topping

The swordfish is marinated in a teriyaki and sherry marinade. The mushroom and pepper vegetable combination is sauted separately.
Based on a recipe from 5 Star Sensations, Mary Rydzel, 1991, The Auxiliary of University Hospitals of Cleveland, p 136.
Prep Time35 mins
Course: 30 - 45 Minutes to Table, Main Course - Seafood
Servings: 2 servings
Author: Catherine Christiano

Ingredients

  • 2 swordfish steaks 8 ounces each

Marinade

  • 1/2 cup olive oil
  • 1/4 cup teriyaki sauce
  • 2 1/2 tablespoons dry sherry chopped
  • 2 scallions

Topping

  • 2 tablespoons olive oil
  • 1 clove garlic minced
  • 1 green pepper 1/4" sliced
  • 1 small onion sliced
  • 7 mushrooms sliced
  • 1 roasted red pepper rinse and pat dry if using roasted peppers in a jar, sliced
  • 1 tablespoon dry sherry
  • 1/4 teaspoon salt
  • pepper

Instructions

Marinade

  • In a ceramic dish or pie plate, mix marinade ingredients and add swordfish. Marinate for a minimum of 1 hour. Turn fish frequently, basting with marinade.

Fish

  • Preheat grill. Grill fish over high heat, 5 - 6 minutes each side.

Vegetable Topping

  • While fish is grilling, in medium pan, heat olive oil over medium-high heat. Saute garlic, green pepper, and onion until soft, approximately 7 minutes. Add fresh mushrooms and continue cooking, approximately 5 minutes. Add red pepper and sherry and cook through. Season with salt and pepper to taste.
  • To serve, arrange fish on platter and top with vegetables.