Rosemary Citrus Grilled Swordfish
Ingredients
- 1/4 cup sliced garlic cloves
- 2 cups vegetable oil
- 1/4 cup fresh lemon juice
- 1/4 cup fresh lime juice
- 1/4 cup balsamic vinegar
- 1/8 cup fresh orange juice
- 3 sprigs fresh rosemary
- 8 whole peppercorns
- Twelve 8-ounce pieces swordfish
- Roasted Artichoke Ragout, recipe follows
- 6 whole artichokes, cleaned
- Lemon and salt
- 4 tablespoons butter
- Salt and pepper, to taste
- 2 tablespoons sliced garlic
- 3 tablespoons minced shallots
- 1 tablespoon chopped fresh thyme
- 2 tablespoons chopped fresh Italian parsley
- 1 1/4 quarts roasted chicken veloute sauce
- 1 cup pine nuts, toasted
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