Swordfish Tavernetta

4 Servings

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Swordfish Tavernetta Ingredients

4 Swordfish steaks; 5 to 8	1/2 c Balsamic vinegar
1 Yellow, red & green pepper;	1/4 c Seasoned rice vinegar
1 sm Eggplant; thinly sliced	1 oz Brandy
1 Zucchini; sliced lengthwise	1 ts Tabasco sauce
1 Yellow squash; sliced	1 ts Rosemary
2 Carrots; sliced lengthwise	MARINADE FOR FISH
1 c Broccoli florets	2 oz Extra virgin olive oil
2 Idaho potatoes; sliced thin	1 oz Chardonnay wine
6 To 8 asparagus	6 Mint leaves; crushed
MARINADE FOR VEGETABLES	Salt and pepper to taste
1/2 c Extra virgin olive oil

Instructions for Swordfish Tavernetta

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. Note: If using a grill with a small cooking area, cook vegetables first, set aside, then grill fish. G. G. Romano of La Tavernetta, Fort Lauderdale, FL. "On the Grill" magazine, June, 1997. Typos by Jeff Pruett. Posted to MM-Recipes Digest V4 #15 by tobbs@earthlink.net on May 24, 99

Main Ingredient: BeefCuisine: Uncategorized