| | Swordfish marinade |
| 1/4 | c | Olive oil |
| 3 | | Limes (approximately 1/4 cup), Juice of |
| 1 | | Fresh jalapeno pepper, seeded and chopped |
| 2 | | Cloves garlic, peeled |
| 1/4 | c | Fresh cilantro leaves, lightly packed |
| 1 | ts | Cracked black pepper |
| 4 | tb | Grated fresh ginger |
| 1/4 | c | Unsweetened coconut milk |
| | Fresh herb vinaigrette |
| 1/4 | c | Balsamic vinegar |
| 1 | tb | Dijon mustard |
| 1 | ts | Fresh thyme leaves |
| 1 | ts | Fresh oregano leaves |
| 8 | lg | Fresh basil leaves |
| 1/2 | c | Extravirgin olive oil |
| | Salt and freshly ground pepper, to taste |
| | Final Prep |
| 4 | | Swordfish steaks, (6 to 8 ounces) at least 3/4 inch thick |
| 2 | lg | Vidalia onions, peeled sliced 1/4" thick |
| 2 | | Sweet red peppers, sliced into rings |
| 2 | | Sweet yellow peppers, sliced into rings |
| 12 | lg | Shiitake mushroom caps |
| 2 | tb | Olive oil |
| | Salt and pepper |
