Grilled Swordfish

• Marinade and Fish:
• 1/4 cup olive oil
• juice of 3 limes
• 1 jalapeno, seeded and chopped
• 2 cloves garlic
• 1/4 cup chopped cilantro
• 1 tsp ground pepper
• 1/4 cup grated ginger
• 1/4 cup unsweetened coconut milk
• 4 (6-8oz) swordfish steaks
• Herb Vinaigrette:
• 1/4 cup balsamic vinegar
• 1 T dijon mustard
• 1 tsp chopped fresh thyme
• 1 tsp chopped fresh oregano
• 8 large fresh basil leaves
• 1/2 cup EVOO
• salt and pepper
• For the Veggies:
• 1 vidalia onions, quartered
• 1 red bell pepper, quartered
• 1 yellow bell pepper, quartered
• 8 large shiitake mushroom caps
• 1/4 cup olive oil
• salt and pepper

1. Prepare the Marinade:
2. In a food processor, combine all marinade ingredients, and pulse to combine. Place the swordfish in a nonreactive baking dish, and pour the marinade over. Cover, regrigerate, and marinate overnight.
3. Prepare the vinaigrette:
4. In a food processor, combine the vinegar and mustard. Pulse briefly, then add the herbs. Pulse again until coarsely chopped. with the processor running, add the olive oil gradually. Season with salt and pepper, set aside.
5. Heat a grill to medium high. In a bowl, toss together the onions, peppers and mushrooms with the olive oil, salt and pepper. Remove fish from the marinade, discarding the excess marinade. place the swordfish on the hot grill. Spread the veggies along the perimeter of the grill, where the temp is lower. Cook the fish until it is browned on one side, and then flip, cooking htefish 3 to 4 minutes per side. Place the grilled fish on a serving platter, drizzel with vinaigrette, top with the veggies and serve.

marinade, olive oil, jalapeno, garlic, cilantro, ground pepper, grated ginger, unsweetened coconut milk, swordfish steaks, vinaigrette, balsamic vinegar, t, thyme, fresh oregano, fresh basil, evoo, salt, vidalia onions, red bell pepper, yellow bell pepper, shiitake mushroom, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/grilled-swordfish-50021156 (may not work)