Ingredients
| 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 |
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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.
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