Grilled Swordfish Steaks with Red-Wine Vinaigrette

 

1 1/3 cups bottled red-wine vinaigrette or Italian dressing
1 tablespoon capers, chopped (optional)
1 tablespoon Dijon-style mustard
1 tablespoon finely chopped fresh parsley
4 swordfish, salmon or tuna steakes about (1 1/2 pounds), 1-inch thick

In a large, shallow nonaluminum baking dish or plastic bag, combine all the ingredients, except the fish, and blend. Add fish to marinade and turn to coat. Cover, or close bag, and marinate in refrigerator, turning occasionally, for 30 minutes.

Remove fish from marinade, reserving marinade.

Grill or boil fish, turning once and brushng with reserved marinade, until fish flakes. Do not brush with marinade during last 5 minutes of cooking. Serves 4.

- Recipe from The Lipton Kitchens