MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Grilled Swordfish and Bbq Shrimp with Honey Mustard Vinegar
Categories: Seafood
Yield: 1 Batch
1 ts Dijon mustard
1 ts Corn oil
1 ts Rice wine
1 ts Honey
1 Swordfish filet (6 oz);
- 1" thick
1 oz Olive oil
Salt and pepper; to taste
3 Shrimp (15 count)
1 1/2 oz Barbecue sauce
1 sm Sweet onion; sliced 1/2"
- thick
Parsley sprigs
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 oz 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°F. Broil for 4 minutes on each side. Spoon
honey-mustard on 1 side of serving plate; place onions on other
side of plate. Arrange swordfish in honey-mustard; arrange shrimp
on onions. Drizzle shrimp with remaining 1/2 oz barbecue sauce.
Garnish with parsley sprigs.
Formatted for MCrecipe by JoAnn Pellegrino, May 1998
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 <
[email protected]>
on May 19, 1998
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