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Saturday, August 22, 2009

Grilling Season

We've grilled out for the last 5-6 meals. Tonight was no exception. The weather's perfect - cool and sunny. The hummers are visiting their feeder right by the table on the screened porch. The fountain is burbling away. Perfect for grilling. We love the frozen fish from Trader Joe's. Corn from the farmer's market. Tomatoes and basil from our garden. Lots of herbs.

Grilled Swordfish
Two swordfish steaks
1/2 cup olive oil
1/3 cup low sodium soy sauce
1/4 cup lemon juice
2 crushed garlic cloves
2 tsp dijon mustard

Mix the marinade. Marinate the swordfish for about 90 minutes. Grill on medium heat for 4 minutes per side.

Herb Bread
6" piece French bread, cut in half lengthwise
1/4 cup butter, softened
1/2 tsp lemon juice
4 shakes Tabasco
2 stems flat leaf parsley, chopped
2 stems tarragon, leaves removed from stem
10 chives, chopped

Mix the herbs, lemon juice and Tabasco into the softened butter. Toast the bread on the grill cut side down. Spread with the butter and put back on the grill cut side up until the butter melts into the bread.

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