Swordfish Tavernetta

• 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 cup Broccoli florets
• 2 Idaho potatoes; sliced thin
• 6 To 8 asparagus
• MMMMM------------------MARINADE FOR VEGETABLES-----------------------
• 1/2 cup Extra virgin olive oil
• 1/2 cup Balsamic vinegar
• 1/4 cup Seasoned rice vinegar
• 1 oz. Brandy
• 1 tsp. Tabasco sauce
• 1 tsp. Rosemary
• MMMMM---------------------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

1. Vegetables: Marinate vegetables for at least 1 hour, but not for more than 3 hours.
2. Fish: Marinate fish for 1/2 hour.
3. Preheat grill.
4. Cook fish for 5 minutes on each side.
5. Grill vegetables for 5 to 7 minutes on each side or until desired degree of doneness.
6. Serve over angel hair pasta with butter sauce and a sprnkling of grated Parmesan cheese.
7. Note: If using a grill with a small cooking area, cook vegetables first, set aside, then grill fish.

swordfish, green pepper, lengthwise, lengthwise, zucchini, lengthwise, carrots, broccoli florets, potatoes, extra virgin olive oil, balsamic vinegar, rice vinegar, brandy, tabasco sauce, rosemary, for, extra virgin olive oil, chardonnay wine, s juice, salt

Taken from www.foodgeeks.com/recipes/15967 (may not work)