Grilled Swordfish Courtesy Of: Sysco Corporation Grilled Swordfish 24 24, 180 g or 24, 6-oz Sysco Classic swordfish fillets 75 mL or 3 oz Olive oil 5 mL or 1 tsp Herb De Provence 2 Large onion, fine diced 2 Kg or 4 lbs Tomatoes (roma) concasse/diced 1 Kg or 2 lbs Zucchini, small diced 1.25 Kg or 2.5 lbs Quartered artichoke hearts 1 Kg or 2 lbs Fresh mushrooms (small button or quartered) 5 mL or 1 tsp Fresh garlic, chopped 6 Kalamata olives, pitted, sliced 2 mL or ½ tsp Cracked black pepper 25g or 1 oz Capers 6 Fresh lemons 100 mL or 4 oz White wine 50 mL or ¼ cup Parsley, chopped 2.5 Kg or 5 lbs Cooked couscous Lightly brush swordfish with olive oil, sprinkle with the Herb de Provence. Place in cooler until ready to grill.

In a larger brazier, heat the remaining olive oil, add the fresh garlic, onions and mushrooms. Stir mixture while cooking for 1-2 minutes. Add zucchini and continue to sauté for 2 more minutes. Add the tomatoes and artichoke. Continue to cook the ragoût for 2-3 minutes. Add capers, olives, chopped parsley and white wine. Hold vegetables warm.

On clean heated grill, cook sword fish till done, criss-cross marking with the grill. when fish is done, squeeze fresh lemon juice over the fish. Spoon vegetable ragoût on plate. Place cooked fish on ragoût. Garnish with fresh herb sprig and serve with 3 oz. cooked couscous.