Grill Skewers

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George Hirsch Know Your Fire Fridays

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.


Swordfish Skewers

makes 4 servings | 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.

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