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1
Combine all ingredients in the bowl of a food processor and pulse to combine.
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2
Use to marinate swordfish, salmon, tuna, or red snapper overnight.
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3
Fresh herb vinaigrette: 1/4 cup balsamic vinegar 1 tablespoon Dijon mustard 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 8 large fresh basil leaves 1/2 cup extravirgin olive oil Salt and freshly ground pepper to taste
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4
Combine the vinegar and mustard in the bowl of a food processor.
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5
Pulse briefly, then add the herbs.
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6
Pulse again until coarsely chopped.
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7
With the processor running, add the olive oil very slowly so that the mixture will emulsify into a smooth blend.
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8
Season with salt and freshly ground pepper to taste.
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9
This dressing will keep for up to 10 days in the refrigerator.
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10
4 6 to 8 ounce swordfish steaks, at least 3/4 inch thick 2 large vidalia onions, peeled and sliced 1/4 inch thick slices 2 sweet red peppers, seeded and sliced into rings 2 sweet yellow peppers, seeded and sliced into rings 12 large shiitake mushroom caps 2 tablespoons olive oil Salt and pepper
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11
The night before, rub the swordfish steaks with the marinade.
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12
Cover and marinate, refrigerated, overnight.
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13
The next day, prepare an outdoor grill for cooking.
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14
Right before grilling, toss the onions, peppers and mushrooms with the olive oil, salt and pepper.
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15
When the grill is hot, grill the swordfish until it is well colored on both sides and the interior is medium (about 3 to 4 minutes per side, total).When you have added the fish to the grill, spread the vegetables along the perimeter of the grill and carefully cook the vegetables without burning.
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16
Remove the fish from the grill, plate, drizzle with vinaigrette over the fish, top with vegetables and serve.
