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Ingredientes
- Fish: 4, (1-inch-thick) Marlin steaks, about 8 ounces each
- 2 Tbsp. Dijon or possibly coarse-grained mustard
- 2 Tbsp. Fresh lime juice
- 1/2 c. Extra virgin olive oil
- 2 x Shallots, minced
- 2 Tbsp. Minced fresh rosemary or possibly 1 1/2 tsp. dry
- 1 lb Baby red potatoes
- 3 Tbsp. Extra virgin olive oil
- 3 lrg Shallots, chopped
- 2 Tbsp. Chopped fresh rosemary or possibly 1 1/2 tsp. dry
- 2 x Zucchini squash, sliced
- 2 x Yellow crookneck squash, sliced
- 1 x Basket cherry tomatoes, stemmed Fresh rosemary sprigs, (optional)
Direcciones
- For Fish: Place fish in glass baking dish. Combine mustard and lime juice in small bowl. Gradually whisk in oil. Add in shallots, rosemary and generous amount of pepper. Spoon marinade over fish, turning to coat. Let stand at room temperature 30 min or possibly refrigerate3 hrs.
- For vegetables: Cook potatoes in large pot of boiling water till just tender.
- Drain. Cold. Slice potatoes. (Can be prepared 3 hrs ahead. Cover and chill.)
- Prepare barbecue (medium-high heat) or possibly preheat broiler. Sprinkle fish with salt.
- Without removing marinade, grill fish till just cooked through, about 4 min per side. Place fish on platter.
- Meanwhile, heat oil in large skillet over medium heat. Add in shallots and rosemary; cook till shallots are tender, about 5 min. Add in all squash; saut till crisp-tender, about 8 min. Add in potatoes and tomatoes; stir till heated through. Season with salt and pepper.
- Spoon vegetables around fish. Garnish with rosemary sprigs, if you like.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 721g | |
| Calories 1742 | |
| Calories from Fat 1348 | 77% |
| Total Fat 152.62g | 191% |
| Saturated Fat 21.91g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 86mg | 4% |
| Potassium 2508mg | 72% |
| Total Carbs 83.72g | 22% |
| Dietary Fiber 13.7g | 46% |
| Sugars 5.05g | 3% |
| Protein 20.13g | 32% |
