Ingredients:
2 10 oz Swordfish Steaks
olive oil
fresh rosemary (for garnish)
Vinaigrette:
¼ cup apple juice
¼ cup cider vinegar
2 Tbsp white onion, chopped
2 garlic cloves, pressed
pinch of rosemary and thyme
½ tsp dried oregano, whole
½ tsp dry mustard powder
½ of a roasted red pepper (or a small jar
of roasted red peppers)
Kabob:
1 zucchini
1 summer squash
1 red pepper
1 red onion

Directions:
1. Place all vinaigrette ingredients in a blender. Blend thoroughly and chill.
2. Brush steaks with olive oil and grill over medium high heat for 5-7 minutes per side.
3. Cut vegetables into chunks and thread on a skewer, alternating vegetables. Brush skewer with oil and place on grill heated to medium
high heat, rotating for about 5 minutes or until vegetables are tender.
4. Garnish steaks with rosemary and serve with kabob and roasted red pepper Vinaigrette.

Notes:
Recipe by George Simons - Friend of Gorton's