Grilled Swordfish

Ingredients

Preparation

Roast red bell pepper over flame, steam in a bowl with plastic wrap, peel skin, slice into strips, and top with Kalamata olives.

Slice and bake Yukon potatoes on parchment with olive oil until tender. Blanch rapini in salted water, then sauté with sliced garlic and Calabrian peperoncino. Roll baked potato slices around rapini.

Blanch zucchini strips briefly, cool, season, roll, and top with tomato concasse.

Blend parsley, lemon juice, and Dijon mustard while emulsifying with olive oil to create citronette sauce.

Grill swordfish to preferred doneness. Plate in center with lemon-parsley sauce and garnishes arranged around.