Don't let the chill in the air put a damper on grilling seafood. Think fresh-n-easy by using skewers. Feel free to use stainless skewers or bamboo. If using bamboo just make sure you soak the skewers first, so they won't burn. My marinated swordfish/seafood skewers are ideal to serve at a buffet style dinner gathering.
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.
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 tuna, jumbo shrimp or sea scallops