4 cloves garlic1/3 cup white wine1/4 cup lemon juice2 tablespoons soy sauce2 tablespoons olive oil1 tablespoon poultry seasoning1/4 teaspoon salt1/8 teaspoon pepper4 swordfish steaks1 tablespoon chopped fresh parsley 4 slices lemon, for garnish In a glass baking dish, combine the garlic, white wine, lemon juice, soy sauce, olive oil, poultry seasoning, salt and pepper. Mix just to blend. Place swordfish steaks into the marinade, and refrigerate for 1 hour, turning frequently. Preheat an outdoor grill for high heat, and lightly oil the grate. Grill swordfish steaks for 5 to 6 minutes on each side. Garnish with parsley and lemon wedges.
Asparagus and Endive Salad2 1/2 cups diagonally sliced asparagus2 cups rinsed, dried and torn endive leaves2 large oranges, sliced into rounds1 red onion, thinly sliced1/3 cup raspberry vinegar2 tablespoons canola oil1 tablespoon orange juice1 tablespoon white sugarsalt and pepper to tasteBlanch asparagus for 1 minute in a large pot of boiling water; drain, and plunge asparagus into a bowl of cold water. Drain again and dry. In a large bowl, combine the asparagus, endive, oranges, and red onion. In a small bowl, whisk together the raspberry vinegar, canola oil, orange juice, sugar and salt and pepper. Add dressing to the asparagus endive mixture, toss well and serve