Side Pannel
Swordfish Tavernetta
Swordfish Tavernetta
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Seafood, Barbeque
Ingredients List
- 4 Swordfish steaks; 5 to 8
- -ounces each
- 1 Yellow, red & green pepper;
- -sliced lengthwise
- 1 sm Eggplant; thinly sliced
- -lengthwise
- 1 Zucchini; sliced lengthwise
- 1 Yellow squash; sliced
- -lengthwise
- 2 Carrots; sliced lengthwise
- 1 c Broccoli florets
- 2 Idaho potatoes; sliced thin
- 6 To 8 asparagus
Directions
MARINADE FOR VEGETABLES
1/2 c Extra virgin olive oil
1/2 c Balsamic vinegar
1/4 c Seasoned rice vinegar
1 oz Brandy
1 ts Tabasco sauce
1 ts Rosemary
MARINADE FOR FISH
2 oz Extra virgin olive oil
1 oz Chardonnay wine
1/2 Lemon's juice
6 Mint leaves; crushed
Salt and pepper to taste
Vegetables:
Marinate vegetables for at least 1 hour, but not for more than 3 hours.
Fish:
Marinate fish for 1/2 hour. Preheat grill. Cook fish for 5 minutes on
each side.
Grill vegetables for 5 to 7 minutes on each side or until desired degree
of doneness.
Serve over angel hair pasta with butter sauce and a sprnkling of grated
Parmesan cheese.
1/2 c Extra virgin olive oil
1/2 c Balsamic vinegar
1/4 c Seasoned rice vinegar
1 oz Brandy
1 ts Tabasco sauce
1 ts Rosemary
MARINADE FOR FISH
2 oz Extra virgin olive oil
1 oz Chardonnay wine
1/2 Lemon's juice
6 Mint leaves; crushed
Salt and pepper to taste
Vegetables:
Marinate vegetables for at least 1 hour, but not for more than 3 hours.
Fish:
Marinate fish for 1/2 hour. Preheat grill. Cook fish for 5 minutes on
each side.
Grill vegetables for 5 to 7 minutes on each side or until desired degree
of doneness.
Serve over angel hair pasta with butter sauce and a sprnkling of grated
Parmesan cheese.
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