Title: Swordfish Tavernetta
Categories: Fish Vegetable Marinade Grill Main
Yield: 4 Servings

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	c	Broccoli florets
2		Idaho potatoes; sliced thin
6		To 8 asparagus
MARINADE FOR VEGETABLES
1/2	c	Extra virgin olive oil
1/2	c	Balsamic vinegar
1/4	c	Seasoned rice vinegar
1	oz	Brandy
1	ts	Tabasco sauce
1	ts	Rosemary
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

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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