Summertime Grilling Recipes
by Mary Calvagna, MS
Welcome the summer with these great grilling recipes for your barbeque:
1 1/2 tablespoons unsalted butter, softened
First, prepare your grill.
In a small bowl, combine butter, zest, 1 teaspoon lime juice, garlic, coriander, and salt and pepper to taste.
Rub both sides of swordfish steaks with remaining 2 teaspoons lime juice and season with salt and pepper. Grill swordfish on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 3 to 4 minutes on each side.
Top each swordfish steak with a dollop of coriander lime butter.
Combine all basting ingredients in heavy medium saucepan. Whisk over medium heat until butter melts and sauce is well blended. Season to taste with salt and pepper. Set aside 1/2 cup for dipping.
Arrange all the vegetables in a single layer on large baking sheets. Brush both sides of vegetables with remaining basting sauce.
Prepare barbeque to medium-high heat. Grill corn, eggplant, and onion until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer to small platter and tent with foil to keep warm. Grill rest of vegetables the same way—until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer all vegetables to serving tray. Season with salt and pepper. Garnish with fresh herb sprigs and lemon.
Warm reserved 1/2 cup of basting sauce over low heat in heavy saucepan. Transfer to small bowl and serve with vegetables.
Serves 4 as a side dish
1 avocado, pitted, peeled, and chopped
For chicken: place chicken in glass baking dish. Combine all remaining ingredients and pour over chicken; turn to coat. Cover and chill at least 3 hours or overnight, turning occasionally.
For salsa: combine first 8 ingredients in medium bowl. Cover and refrigerate. Can be prepared 6 hours ahead.
Prepare barbeque to medium-high heat. Season chicken with salt and pepper. Grill until cooked through, about 8 minutes per side.
Add avocado to salsa right before serving. Season to taste with salt and pepper. Place chicken on plates and spoon salsa alongside. Top chicken with cilantro sprigs.
Prepare grill to medium-high heat. Cut pineapple lengthwise through leaves, keeping leaves attached, into 8 wedges. Grill pineapple wedges, a cut side down, on a lightly oiled rack, set 5 to 6 inches over glowing coals until just charred, about 2 minutes each side.
Serve pineapple with ice cream.
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