Saturday, October 24, 2009

Grilled Swordfish

I've just gotten some fresh swordfish steaks which I'm
going to be grilling later. I marinate them in a very
mild marinade first.


2 -3 tablespoons olive oil
1 tablespoon rice vinegar
2 - 3 tablespoons of lemon juice
1/2 teaspoon cracked black pepper

Marinate in refrigerator for several hours before
grilling. Serve with the vegetable kabobs (below)
and lemon wedges to squeeze over the steaks
while eating.


1. The exact amount of olive oil and lemon juice depends
on how many swordfish steaks you have. The lesser amounts
work if you have only a couple; if you have 4 or more, then the
larger amounts would be called for.

2. I've used lime juice instead of lemon juice, and it works just
as well. I also sometimes place a lemon or lime slice on each
steak during marinating.

3. The pepper is optional; I like it, but not everyone would
necessarily agree.

Tuesday, October 6, 2009

Vegetable Kabobs

I just tried these out over the weekend for company who really liked them. Go figure.

1 large red bell pepper
1 large sweet onion
2 large yellow squash
1 - 2 small eggplants, peeled
3-- 4 carrots, peeled
12 - 15 baby portabella mushrooms, destemmed
2 medium tomatoes
1 tablespoon freshly chopped rosemary
1 tablespoon freshly chopped dill
1 teaspoon cracked black pepper
pinch of salt (to taste)
1/2 cup extra virgin olive oil

Chop bell pepper, onion, and tomatoes in large pieces; slice
squash and eggplant into 3/4" thick disks; cut carrots into 1" long

Mix all ingredients in bowl and let marinate for 1/2 hour or longer.
Slide onto kabob skewers and grill over hot coals for 15 - 20 minutes
or so until carrots are done (when they're done, everything else is, too).


1. You can actually marinate this mixture longer; I've kept it
overnight, in fact (although the eggplant turns dark and rather
unappetizing if you do, so I don't include it for overnight marinading).

2. Salt and pepper can easily be adjusted to individual tastes; so
can all the ingredient, of course.

3. I'm thinking of adding a bit of hot sauce or red pepper flakes
the next time for a bit of a kick. I'm also thinking of adding a little
chopped jalapeno; I'll let you know if that works out.