Yield: 4 Servings

Ingredients:

4 each Swordfish steaks, 5 - 6 oz. each

as needed Olive oil

to season Salt

to season Fresh ground black pepper

for Chef Larry’s Orange Herb Butter:

4 oz. Butter, softened

2 tbsp. Orange zest

squeeze Fresh lemon juice

2 tsp. Shallot, minced

1 tsp. Garlic, minced

2 tsp. Fresh tarragon leaves, minced

1 tsp. Fresh parsley, minced

1 tsp. Curry powder

to season Salt

to season Fresh ground black pepper

4 slices Fresh pineapple

12 each Orange segments

5 - 6 oz. Petite salad greens

1 cup Cherry tomatoes, halved

as needed Chef Larry’s Balsamic Vinaigrette (recipe follows)

Method:
Prepare Chef Larry’s Balsamic Vinaigrette per recipe, reserve. Prepare Chef Larry’s Orange Herb Glaze by combining ingredients and mixing well. Season with salt and fresh ground black pepper. Reserve under refrigeration. Preheat grill or BBQ. Season swordfish steaks with olive oil, salt and fresh ground black pepper. Place seasoned swordfish steaks on preheated grill along with pineapple slices. Cook swordfish steaks until slightly firm approximately 3 - 4 minutes per side depending on thickness. Transfer grilled swordfish steaks and grilled pineapple slices to a serving platter. Top grilled swordfish steaks generously with Chef Larry’s Orange Herb Butter. Toss petite salad greens and halved cherry tomatoes in a small amount of Chef Larry’s Balsamic Vinaigrette. Place tossed greens and tomatoes on serving platter and garnish with orange segments. Serve immediately.

Chef Larry’s Balsamic Vinaigrette

Yield: 1 Cup

Ingredients:

1/4 cup Balsamic vinegar

2 tsp. Sugar

to taste Salt

to taste Fresh ground black pepper

2/3 cup Olive oil

Method:

Combine Balsamic vinegar and sugar. Whisk in olive oil until well incorporated. Season with salt and fresh ground pepper, reserve.