Marinade:
1/4 cup Olive oil
Juice of 3 limes
1 Jalapeno pepper, seed and chop
2 peeled Garlic cloves
1/4 cup Lightly-packed fresh cilantro leaves
1 teaspoon Cracked black pepper
4 tablespoons Grated fresh ginger
1/4 cup Unsweetened coconut milk

Herb Vinaigrette:
1/4 cup Balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon Fresh thyme leaves
1 teaspoon Fresh oregano leaves
8 large Fresh basil leaves
1/2 cup Extra-virgin olive oil
Salt and pepper to taste

Swordfish and Vegetables:
4 Swordfish steaks - (3/4” thick, 6 - 8 oz e
2 large Vidalia onions, peel, slice 1/4" thick
2 Sweet red peppers -- seeded, sliced rings
2 Sweet yellow peppers -- seeded, sliced rings
12 large Shiitake mushroom caps
2 tablespoons Olive oil
Salt and pepper to taste

For the marinade, combine all ingredients in the bowl of a food processor and pulse to combine. Use to marinate swordfish, salmon, tuna, or red snapper overnight. For the vinaigrette, combine the vinegar and mustard in the bowl of a food processor. Pulse briefly, then add the herbs. Pulse again until coarsely chopped. With the processor running, add the olive oil very slowly so that the mixture will emulsify into a smooth blend. Season with salt and freshly-ground pepper to taste. This dressing will keep for up to 10 days in the refrigerator.

For the swordfish, the night before, rub the swordfish steaks with the marinade. Cover and marinate, refrigerated, overnight The next day, prepare an outdoor grill for cooking. Right before grilling, toss the onions, peppers and mushrooms with the olive oil, salt and pepper. When the grill is hot, grill the swordfish until it is well colored on both sides and the interior is medium(about 3 to 4 minutes per side, total). Serves 4.

When you have added the fish to the grill, spread the vegetables along the perimeter of the grill and carefully cook the vegetables without burning. Remove the fish from the grill, plate, drizzle with vinaigrette over the fish, top with vegetables and serve.