Grilled swordfish with marinated fern

Ingredients:

Marinade and fish:

• 900 g swordfish, cleaned and cut into rectangles (remove skin)
• 3 fresh limes
• 3 cloves of garlic, lightly crushed with the side of a knife and cut into quarters
• 30 g fresh ginger root, peeled and cut into 0.5 cm cubes (2.5-4 cm)
• 1/2 tbsp. rice vinegar
• 1/4 soy sauce
• 6 green onions, sliced ​​diagonally
• 1/4 cup olive oil
• Salt and ground black pepper

Fern with vinaigrette sauce:

• 16 fern shoots (young shoots of the common ostrich fern): soak in cold water and rub with fingers to remove scales
• 2 tbsp. l. rice wine vinegar
• 1 clove of garlic, lightly crushed with the side of a knife and cut into quarters
• 1/2 tsp Dijon mustard
• 1/2 cup olive oil
• Salt and ground black pepper

Mushrooms:

• 240 gr. morel mushrooms, rinse and soak in cold water for 1 hour, then boil for 15 minutes.
• 3 tbsp. l. olive oil

Tomato Salsa with Basil:

• 2 large ripe tomatoes, seeded and cut into 0.5 cm cubes
• 1/2 cup fresh basil leaves (packed firmly)
• 2 shallots, finely diced
• 3-5 green onions, sliced ​​diagonally into 1cm pieces (white and tender green parts only)
• 2 teaspoons soy sauce
• 1 tbsp balsamic vinegar
• 1/4 cup olive oil
• Salt (if needed) and ground black pepper

Preparation:

1. Prepare the marinade for the fish: Place 3 limes in a small bowl and microwave them to bring out the flavor and juiciness. Let them cool slightly.
   
   Using the lid of a blender, add the garlic, ginger, rice vinegar, soy sauce, and green onions one by one. Then, with the blender running, squeeze the juice from the microwaved limes. Place the swordfish in a container and pour the marinade over it. Cover and refrigerate for 6-8 hours.
2. Prepare the marinade for the fern: Place the fern shoots in a bowl.
   
   Make a vinaigrette by adding rice vinegar, garlic, and Dijon mustard one at a time through the hole in the lid of a blender while it's running. Then, with the blender running, slowly pour in the olive oil. Season with salt and pepper to taste and pour over the ferns.
   
   Cover and let sit in the refrigerator for about 6 hours. (This marinating process replaces the cooking process.)
3. Make fresh salsaWhile the fish grill is heating, combine the soy sauce and balsamic vinegar in a bowl. Slowly whisk in the olive oil, whisking constantly.
   
   Chop the basil leaves and add them to the bowl along with the tomatoes, shallots, and green onions. Season with salt and pepper to taste. (Taste the salsa before adding any seasonings, as soy sauce is quite salty.)
4. Brush the marinated fish with oil, season with salt and pepper. Grill the fish for a few minutes on each side, keeping it from falling apart.
   
   Let rest, then transfer to a cutting board and slice. In a hot frying pan, fry the morel mushrooms in olive oil for 10-13 minutes.
   
   Place some mushrooms in the center of a serving dish, top with a slice of fish and marinated fern, and serve with fresh salsa in a separate salad bowl.