Grilled Swordfish and Coriander Lime Butter
Welcome the summer with these great grilling recipes for your barbeque:
1 1/2 tablespoons unsalted butter, softened
1 teaspoon freshly grated lime zest
1 tablespoon fresh lime juice
1 small garlic clove, minced
1 tablespoon minced fresh coriander leaves
Two 6- to 8-ounce swordfish steaks
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.
Grilled Vegetables With Lemon, Thyme, and Mustard Basting Sauce
1/2 cup (1 stick) butter
1/3 cup chopped shallots
1/4 cup olive oil
3 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh thyme
1 tablespoon grated lemon peel
2 large ears fresh corn, husked and cut crosswise into 4 pieces
1 small eggplant, cut crosswise into 1/2-inch thick-rounds
1 large red onion, cut into 3/4-inch-thick wedges
1 large red bell pepper, seeded, cut lengthwise into 6 strips
1 large yellow or green bell pepper, seeded, cut lengthwise into 6 strips
1 large zucchini, trimmed, quartered lengthwise
8 asparagus spears, trimmed
1 large carrot, peeled, cut on deep diagonal into 1/4-inch-thick slices
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.
Grilled Chicken With Tricolor Salsa
6 large chicken breast halves
1/4 cup fresh lemon juice
3 tablespoons olive oil
1/4 red onion, chopped
1 tablespoon grated lemon peel
1 teaspoon ground cumin
1 cup fresh corn kernels from 2 small ears or frozen and thawed
1 large tomato, seeded and chopped
2/3 cup chopped red onion
1/2 cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon ground cumin
1/2 to 1 jalapeno chili, seeded and minced
1 avocado, pitted, peeled, and chopped
Fresh cilantro sprigs
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.
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.
Grilled Pineapple With Vanilla Bean Ice Cream
1 carton of vanilla bean ice cream
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.