Grilled Swordfish with Broccoli Rabe and Mushrooms

Another one for the journal: 

Omg omg omg, so excited to document this! 

This was so, so good. Pity that it's probably not wise to eat swordfish too often, b/c of the high mercury content. I could really have this weekly! Made it on the aroma grill. Simply perfection. 

This was part of a 2-course dinner. Appetizer was salt baked/grilled shrimp and clams. Also made on the aroma grill. Sugoiiii. If just having sword fish by itself, we could probably eat 8oz each... or have some sort of carbs on the side. 

Serves 2

Ingredients

2 center-cut swordfish steaks (~12 oz total for us)
Salt and freshly ground pepper to taste

1.5 tablespoons olive oil
1 teaspoons soy sauce
½ tablespoon red-wine vinegar
2 sprigs rosemary or ½ teaspoon dried
½ tablespoon finely chopped garlic
1 teaspoons ground coriander
½ teaspoon ground cumin
1 teaspoons grated lemon rind
¼ teaspoon red pepper flakes

Vegetables: Any in season / available vegetables that are good for grilling

Mushrooms: Hen of the Woods + Shiitake worked well 

Instructions

Sprinkle fish with salt and pepper and make marinade. 

Marinade fish for 10 to 15 minutes. (Not much longer!)

Grilling: ~3-4 mins per side.