Fresh herb vinaigrette

4 servings

Ingredients

Quantity Ingredient
¼ cup Balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon Fresh thyme leaves
1 teaspoon Fresh oregano leaves
8 larges Fresh basil leaves
½ cup Extravirgin olive oil
Salt and freshly ground
Pepper to taste

Directions

Combine the vinegar and mustard in the bowl of a food processor. Pulse briefly, then add the herbs. Pulse again until coarsely chopped. With the processor running, add the olive oil very slowly so that the mixture will emulsify into a smooth blend. Season with salt and freshly ground pepper to taste. This dressing will keep for up to 10 days in the refrigerator.

4 6 to 8 ounce swordfish steaks, at least ¾ inch thick 2 large vidalia onions, peeled and sliced ¼ 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

The night before, rub the swordfish steaks with the marinade. Cover and marinate, refrigerated, overnight. The next day, prepare an outdoor grill for cooking. Right before grilling, toss the onions, peppers and mushrooms with the olive oil, salt and pepper. 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. Remove the fish from the grill, plate, drizzle with vinaigrette over the fish, top with vegetables and serve.

Yield: 4 servings

MICHAEL'S PLACE SHOW #ML1A08

Related recipes