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 minutesmins
Course: 30 - 45 Minutes to Table, Gluten Free, Grill, Main Course - Seafood
Servings: 2servings
Author: Catherine Christiano
Ingredients
2swordfish steaks8 ounces each
Marinade
1/2cupolive oil
1/4cupteriyaki sauceUse tamari for Gluten Free.
2 1/2tablespoonsdry sherry
2scallionschopped
Topping
2tablespoonsolive oil
1clovegarlicminced
1green pepper1/4" sliced
1small onionsliced
7mushroomssliced
1roasted red pepperrinse and pat dry if using roasted peppers in a jar, sliced
1tablespoondry sherry
1/4teaspoonsalt
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.