Grilled Swordfish with Herb Vinaigrette

Chopped herbs, garlic, shallot, 

and zest.

Add honey, dijon, rice wine vinegar

and lemon and orange juice,salt and pepper, stir.

Very slowly, drizzle in the Extra Virgin Olive Oil,

whisking rapidly to emulsify the vinaigrette.

Prepare the spring greens with cherry tomatoes,

crumbled feta cheese, salt and pepper. 

Just before serving, add part of the 

herb vinaigrette and EVOO and toss.

Season the fish, with Emeril Essence or 

your own spice blend. 

Here, I used paprika, cayenne, salt and pepper.

Blend the spices together before sprinkling on the fish.

Place seasoned swordfish on hot grill.

Once you turn the swordfish, add fresh oregano to the top.

Toss the salad and plate it, creating a mound for the fish to rest on. 

Place the grilled swordfish on top, and

drizzle with plenty of herb vinaigrette.

Serve immediately!!

As Always,

ENJOY!

Recipe Source: Emeril Lagasse

INGREDIENTS

Mint

Tarragon

Flat leaf parsley

Basil

Cilantro

Garlic cloves, chopped

Shallot, chopped

Lemon zest

Orange zest

Lemon juice

Orange juice

Dijon mustard

Honey

Salt and Pepper

Rice wine vinegar

Extra Virgin Olive oil

Baby spring greens

Cherry tomatoes

Feta cheese

Herb Vinaigrette

EVOO

Salt and Pepper

Swordfish steaks

Fresh Oregano

Seasoning salt of choice or

   Emeril Essence

   Grill seasoned swordfish to medium-rare( 125 degrees ).  Toss salad and plate, adding grilled swordfish on top, and drizzle completely with the herb vinaigrette.