Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***swordfish marinade***
     1/4  cup           olive oil
   3                    limes -- (approximately 1/4
                        -- cup), juice of
   1                    fresh jalapeno pepper -- seeded and chopped
   2      cloves        garlic -- peeled
     1/4  cup           fresh cilantro leaves -- lightly packed
   1      teaspoon      cracked black pepper
   4      tablespoons   grated fresh ginger
     1/4  cup           unsweetened coconut milk
                        ***fresh herb vinaigrette***
     1/4  cup           balsamic vinegar
   1      tablespoon    Dijon mustard
   1      teaspoon      fresh thyme leaves
   1      teaspoon      fresh oregano leaves
   8      large         fresh basil leaves
     1/2  cup           extra virgin 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      large         Vidalia onions -- peeled sliced 1/4"
                        -- thick
   2                    sweet red peppers -- sliced into rings
   2                    sweet yellow peppers -- sliced into rings
  12      large         shiitake mushroom caps
   2      tablespoons   olive oil
                        salt and pepper

Preparation:

Swordfish Marinade: Combine all ingredients in the bowl of a food processor and pulse to combine. Use to marinate swordfish, salmon, tuna, or red snapper overnight. Fresh Herb Vinaigrette: Combine the vinegar and mustard in the bowl of a food processor. Pulse briefly, then add the herbs. Pulse again until coarsely chopped. With the processor running, add the olive oil very slowly so that the mixture will emulsify into a smooth blend. Season with salt and freshly ground pepper to taste. This dressing will keep for up to 10 days in the refrigerator. To prepare the swordfish: The night before, rub the swordfish steaks with the marinade. Cover and marinate, refrigerated, overnight. The next day, prepare an outdoor grill for cooking. Right before grilling, toss the onions, peppers and mushrooms with the olive oil, salt and pepper. When the grill is hot, grill the swordfish until it is well colored on both sides and the interior is medium (about 3 to 4 minutes per side, total). When you have added the fish to the grill, spread the vegetables along the perimeter of the grill and carefully cook the vegetables without burning. Remove the fish from the grill, plate, drizzle with vinaigrette over the fish, top with vegetables and serve.