Grill Skewers

Know Your Fire™ Friday

Thirty five years ago people were afraid to enter the water at the beach... the movie Jaws has had an everlasting effect since. But I say - no worries, just skewer and marinate. Have a great weekend. And remember Dad on Sunday!

Use this vinaigrette as a marinade for vegetables, meats, or seafood and as a basic vinaigrette for salad greens.

George Hirsch Grilling Vinaigrette

from George Hirsch Living it UP! cookbook
makes about 1 cup | chefgeorgehirsch.com

1/2 cup tomato or vegetable juice
1/4 cup balsamic vinegar
1 Tablespoon horseradish
2 Tablespoons pitted green olives, chopped
4 cloves Caramelized Garlic
1 green onion, chopped
1 teaspoon dry mustard
1 teaspoon dried basil
1 teaspoon hot sauce
Fresh ground black pepper

Combine all the ingredients until well blended. Cover and alow the vinaigrette to sit at room temperature for 2 to 3 hours.

Swordfish Skewers

adapted from George Hirsch Living it UP! cookbook

makes 4 servings | recipe by Chef George Hirsch

1 1/4 pounds *swordfish, cut into 2 inch pieces
1 green pepper, cut into 2 inch cubes
1 red pepper, cut into 2 inch cubes
1 sweet onion, cut into 2 inch cubes
1 lemon, cut in quarters
1 lime, cut in quarters
2 Tablespoons olive oil

Arrange the swordfish, peppers, onion, wedges of lemon and limes on skewers. Pour George Hirsch Grilling Vinaigrette and olive oil over skewers; marinate for 30 minutes, in the refrigerator.

Preheat the grill. Grill for 2 or 3 minutes on each side on high. Baste with the marinade, ten cook over a lower temperature for several minutes until done.

*Optional: use mako, jumbo shrimp or sea scallops