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| Grilled Swordfish And Bbq Shrimp With Honey Mustard Vin Recipe |
Category: Seafood
Rating:
N/A
Servings: 1
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Ingredients
1 teaspoon dijon mustard
1 teaspoon corn oil
1 teaspoon rice wine
1 teaspoon honey
1 6-ounce swordfish filet; 1 in thick
1 oz olive oil
1 salt and pepper to taste
3 shrimp; (15 count)
1 1/2 oz barbecue sauce
1 small sweet onion; sliced 1/2 in thick
1 parsley sprigs
Cooking Directions:
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 ounce 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 degrees. Broil for 4 minutes on each side. Spoon honey-mustard on I 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 ounce barbecue sauce. Garnish with parsley sprigs.
Formatted for MCrecipe by JoAnn Pellegrino 5/98
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
seafood
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