Grilled swordfish and bbq shrimp with honey mustard vin

1 Servings

Ingredients

Quantity Ingredient
1 teaspoon Dijon mustard
1 teaspoon Corn oil
1 teaspoon Rice wine
1 teaspoon Honey
1 6-ounce swordfish filet; 1 in thick
1 ounce Olive oil
Salt and pepper to taste
3 Shrimp; (15 count)
1½ ounce Barbecue sauce
1 small Sweet onion; sliced 1/2 in thick
Parsley sprigs

Directions

Combine mustard, corn oil, rice wine and honey in bowl; mix well. Rub swordfish with olive oil; sprinkle with salt and pepper. Rub shrimp with 1 ounce barbecue sauce. Arrange swordfish in 1 end of broiler pan; arrange shrimp in other end of broiler pan. Place sliced onion between seafood. Place on top rack of broiler preheated to 450 degrees. Broil for 4 minutes on each side. Spoon honey-mustard on I side of serving plate; place onions on other side of plate. Arrange swordfish in honey-mustard; arrange shrimp on onions. Drizzle shrimp with remaining ½ ounce barbecue sauce.

Garnish with parsley sprigs.

Formatted for MCrecipe by JoAnn Pellegrino 5/98 JoAnn's note: Chef Bob, as I know him, is no longer at Kokomo's in the Mirage. He has been assigned to head all the kitchens at Treasure Island in Las Vegas. He is a wonderfully creative chef who has prepared glorious feasts for our family. NOTES : Recipe by Chef Robert Camerota, The Mirage Hotel, Kokomo's Restaurant (see JoAnn's note at end) Las Vegas Cooking published by Nathan Adelson Hospice of Las Vegas NV Recipe by: Las Vegas Best Bets/The Mirage Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on May 19, 1998

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