Grilled Swordfish With Worcestershire Vinaigrette And Roaste
Mendi
Grilled Swordfish With Worcestershire Vinaigrette And Roaste
Recipe By :Michael Mina, Aqua
Serving Size : 4 Preparation Time :0:00
Categories : Barbecue Fish
Amount Measure Ingredient -- Preparation Method
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1/2 cup worcestershire sauce
1 sprig rosemary
1/8 cup chives -- chopped
1 1/2 cloves garlic -- minced
1 tablespoon balsamic vinegar
1 teaspoon lemon juice
1 cup extra-virgin olive oil -- plus enough for cook
salt and pepper
4 new potatoes -- halved
8 baby beets
12 baby carrots -- peeled
8 shiitake mushrooms -- stems removed
8 shallots -- peeled and halved
4 6-ounce pieces swordfish
1/2 pound arugula
1 pound red and yellow cherry tomatoes
1. Mix Worcestershire sauce, rosemary, chives, garlic, vinegar, lemon juice,
I cup oil, salt, and pepper. Make up to 24 hours in
advance.
2. Heat oven to 375° F Place iron skillet in oven until hot. Keeping
potatoes, beets, carrots, mushrooms, and shallots separate,
toss each in olive oil, salt, and pepper, then roast separately in hot
skillet until tender.
3. Season swordfish with salt and pepper. Grill on all sides. Place in oven
to continue cooking to medium rare. Reheat vegetables in
the oven. In a large sauté pan, sauté arugula and tomatoes in oil until
greens start to wilt. Mix greens with hot vegetables and
divide evenly onto 4 plates. Place swordfish atop vegetables. Pour 1/3 cup
of vinaigrette over each portion and serve.
Source:
"Food & Wine, June 2001"
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Per Serving (excluding unknown items): 865 Calories; 61g Fat (63.3% calories
from fat); 39g Protein; 41g Carbohydrate; 4g Dietary
Fiber; 66mg Cholesterol; 478mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4
1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 11 Fat; 1/2 Other
Carbohydrates.