Confetti-Grilled Swordfish  Elaine & Craig
2 lemons
1 cup dry Vermouth or white wine
3 garlic cloves, minced
1 cup olive oil or reduce to 4 tablespoons
1 tomato, finely chopped
1 large Vidalia or Spanish onion, finely chopped
1 large red or green bell pepper, finely chopped
1 & 1/2 to 2 tablespoons fresh oregano, minced or 1 tablespoon dried
Dash of Tabasco sauce
2 or 3 swordfish steaks
Lemon slices and fresh parsley, optional
In a medium bowl, mix the juice and grated rind of 2 lemons with all the
remaining ingredients except the swordfish. Add the swordfish and marinate
in the refrigerator overnight or up to two days. Grill swordfish over medium-
hot coals or broil for four minutes on each side. (The fish cooks faster than
usual because it is partially "cooked" by the lemon juice in the marinade.)
While the fish cooks, reduce the marinade by boiling in a saucepan. To serve,
pour the marinade over the swordfish and garnish with fresh parsley and
lemon slices.
4-6 servings
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