Frank's Recipes! Grilled Swordfish with Worcestershire Vinaigrette

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Grilled Swordfish with Worcestershire Vinaigrette

Served with Roasted Root Vegetables

Makes 8 portions

1.4 kg swordfish, fresh, approx. 180gm each
1 pch salt and freshly ground black peppercorn, to taste
8 no potato, new, whole, cut in half
16 no beet, baby, fresh, peeled
24 no carrot, baby, fresh, peeled
16 no shallot, fresh, unpeeled and cut in half
10 ml oil, olive, for roasting
450 g lettuce, arrugula, cleaned, trimmed
890 g tomato, cherry, red and yellow

The Vinaigrette
480 ml sauce, worcestershire
2 spg rosemary, fresh
60 g chive, fresh
3 clove garlic, fresh
30 ml vinegar, balsamic
0.25 no lemon, whole, fresh
960 ml oil, olive, extra virgin
1 pch salt and freshly ground white peppercorn, to taste

The Vinaigrette
Mix all the vinaigrette ingredients together in a mixing bowl. This vinaigrette should be made 24 hours in advance.

The Roasted Vegetables
Heat oven to 205C. Place iron skillets in oven until hot.
Toss each vegetable individually with olive oil and season with salt and pepper. Remove and place in the skillet and roast in the oven until tender.
These can be done ahead of time and then re-heated to serve.

Serve
Season and grill the swordfish on all sides. Place in oven to continue cooking to medium rare.
Heat roasted vegetables in the oven. In a large sauté pan, sauté the arugula and tomatoes in olive oil just until the greens start to wilt. Mix greens with hot roasted vegetables and place in the centre of each serving plate, dividing vegetables evenly. Place grilled swordfish on top of vegetables. Pour 120ml of vinaigrette over each portion and serve.