Grilling veggies and fish

Local and Seasonal

Local and Seasonal

August 29, 2009|By SCOTT C. ANDERSON / Special to The Herald-Mail

With the summer heat finally beating down upon us, it seems fitting to fire up the grill and get some savory scents rolling through the air. This recipe can be adapted by utilizing any firm fish such as mahi-mahi, mako or even monk fish.

The secret is to keep the vegetables and fish approximately the same size so one does not cook faster than the other. Another secret is tenting; where you take a piece of aluminum foil and fold it as a tent over the grilled item to retain heat and finish the cooking process.

These vegetables are ripening now and can be found at area farmers markets.

Grilled swordfish kebobs

1 1/2 pounds swordfish steaks, about 1 to 2 inches thick, cut into 2-inch cubes
1 large sweet onion, quartered and cut into 2-inch pieces
2 large sweet peppers of contrasting colors (such as orange and red), both cleaned, quartered and cut into 2-inch pieces
5 tablespoons olive oil
2 teaspoons seafood seasoning (see cook's note)
1 tablespoon fresh parsley, chopped
1/2 teaspoon salt
1/2 teaspoon fresh-ground black pepper


Light the grill and preheat to 300 degrees.

On four 6-inch to 8-inch metal skewers, thread the fish cubes alternately with the onion and peppers. If using wooden skewers, soak them in water for at least 6 hours before grilling to keep them from burning.

Put the kabobs on a plate and brush them with 3 tablespoons of the oil. In a small bowl, combine the seafood seasoning, parsley, salt, and pepper. Holding the kabobs over a plate, sprinkle the seasoning onto the exposed sides of the fish, giving it a nice, even, not-too-thick coating.

Grill the kabobs over low to moderately low heat, brushing with the remaining 2 tablespoons oil, and grill until the fish is just done. The fish will turn opaque and have a firm texture.

Remove from the grill and tent for 3 to 4 minutes to allow the fish to finish cooking. Serve over your favorite rice with a side of grilled corn and fresh-picked, sliced tomatoes.

Cook's note: Use whatever powdered seafood seasoning you like.

- Scott C. Anderson is associate food service director and chef with Shepherd University dining services.

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