Tired of the same old bbq ribs, hotlinks, and potato salad? Well then switch it up!
Grilled Swordfish Steaks
Marinade:
1/2 cup soy sauce – the sweet kind works well also
1/2 cup orange juice
1 Tbsp dried thyme leaves
1 tsp. dried oregano
4 Tbsp tomato sauce
1 large garlic clove smashed
juice from one fresh small lemon
salt and pepper as desired
2-4 small to medium swordfish or tuna steaks
Combine marinade and place in Ziploc plastic bag. Add fish, seal and
refrigerate minimum 2hours to overnight, occasionally turning bag to distribute marinade. Drain marinade and grill fish on a rack, about 4 to 5 minutes on each side over hot coals or med high flames (center will be a little pink ) or as desired. Overcooking causes a dry fish.
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Grilled Spicy Ahi Tuna Steaks
1/4 cup extra virgin olive oil
4 cloves garlic, crushed or minced
2 tablespoons Veri Veri Teriyaki sauce
1/4 teaspoon dry mustard
1/4 teaspoon ground cumin
3 tablespoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
2-3 tuna steaks
1 lemon, cut in wedges
In a bowl, combine oil, garlic, teriyaki sauce, mustard, lemon juice and pepper. Shake or whisk to blend well. Rinse tuna steaks under cold running water and pat dry. Place the tuna in a shallow bowl; cover with marinade, cover the bowl, and refrigerate for 1 hour. Cook the tuna steaks on the grill for about 4 to 5 minutes on each side, or until tuna is opaque(should be firm with pink in the middle). If you prefer steaks to be more rare, grilling time should be 2 1/2 minutes on each side Serve with lemon wedges.
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Scallop & Shrimp Kabobs
¼ cup lemon juice
¼ cup extra vigin olive oil
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
¼ teaspoon salt
¼ teaspoon pepper
¾ pound sea scallops
¾ uncooked large shrimp in shells
8 medium whole fresh mushrooms, (about 6 ounces)
8 cherry tomatoes
1 medium zucchini, (about 1 inch in diameter), cut into 1-inch slices
10 inch Skewers – metal or wooden(soak wooden skewers for at least 15mins so they don’t burn on the grill)
Heat coals or gas grill for direct heat. Mix lemon juice, olive oil, thyme, salt and pepper. Cut scallops in half if too large(over an inch in diameter. Thread (onto skewers) scallops, shrimp, mushrooms, tomatoes and zucchini alternately on each of four 10-inch skewers. Brush with lemon juice mixture. Grill uncovered 4 inches from medium heat 10 to 15 minutes, brushing frequently with lemon juice mixture and turning once, until scallops are white and shrimp are pink and firm.
Serve with a fresh Mango salsa
Enjoy your 4th!
-Chef CEO