Recipe for Swordfish Tavernetta

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
4 x	Swordfish steaks, 5 to 8 ounces each
1 x	Yellow, red & green pepper, sliced lengthwise
1 sm	Eggplant, thinly sliced lengthwise
1 x	Zucchini, sliced lengthwise
1 x	Yellow squash, sliced lengthwise
2 x	Carrots, sliced lengthwise
1 cup	Broccoli florets
2 x	Idaho potatoes, sliced thin
6 x	To 8 asparagus
	----------------- 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
	----------------- MARINADE FOR FISH ----------------
2 oz	Extra virgin olive oil
1 oz	Chardonnay wine
1/2 x	Lemons juice
6 x	Mint leaves, crushed

Instructions:

Instructions: Vegetables:
Marinate vegetables for at least 1 hour, but not for more than 3 hours.

Fish:
Marinate fish for 1/2 hour. Preheat grill. Cook fish for 5 minutes on each side.

Grill vegetables for 5 to 7 minutes on each side or until desired degree of doneness.

Serve over angel hair pasta with butter sauce and a sprnkling of grated Parmesan cheese.

Note: If using a grill with a small cooking area, cook vegetables first, set aside, then grill fish. G. G. Romano of La Tavernetta, Fort Lauderdale,

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