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Forty 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. Today, I'll opt for grilling swordfish which is ideal when topped with a highly seasoned marinade for flavoring, not tenderizing. The fish is marinated for under 30 minutes making for a quick fix from kitchen to grill.
Have a great weekend!
Use this vinaigrette as a marinade for vegetables, meats, or seafood and as a basic vinaigrette for salad greens.
Chef George's Grilling Vinaigrette
makes about 1 cup | from George Hirsch Living it UP! cookbook
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.
makes 4 servings
chefgeorgehirsch.com | George Hirsch Lifestyle
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 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, then cook over a lower temperature for several minutes until done.
*Optional: use mako, jumbo shrimp or sea scallops. And chicken.