Summertime! Grilled Swordfish with Vegetable Skewers

“Some people plant in the spring and leave in the summer. If you’re signed up for a season, see it through. You don’t have to stay forever, but at least stay until you see it through.” ~ Jim Rohn

I love summertime! I even like the heat. It does wonders to my skin. It makes me smile. It reminds me of my youth, family gatherings and delicious food.  Food tastes better in the summertime. I’m sharing this easy and super delicious grilled swordfish recipe with you to celebrate summer.

Grilled SwordfishIngredients:

2 – (6 to 8 ounce)  swordfish steaks (mine were 1 inch thick)

1/2 cup olive oil

2 tablespoons balsamic vinegar

1 garlic head minced or finely chopped

1 bunch of fresh basil chiffonade or chopped

1 bunch of fresh oregano minced or chopped (or use dry oregano 1 teaspoon)

6 fresh leaves of lemongrass chopped

1 pint cherry tomatoes

1 yellow onion cut into quarters

3 small heads of endive, cut lengthwise then in half

dash of salt & pepper

Prepare your grill to a medium-high heat.

Marinade: Whisk the olive oil, balsamic vinegar, oregano, basil, lemongrass and garlic in a bowl. Season with a dash of salt and pepper, to taste.

To Marinate: Place the swordfish steaks with 3/4 of mixture in a dish, allow to marinate for 15 minutes. Use the reserved 1/4 of olive oil mixture for brushing on the vegetable skewers.

Vegetable Skewers: add the vegetable to the skewers, cherry tomatoes, onion, endive. Lightly brush with olive oil mixture.

Grilling Swordfish & Vegetables: Place the steaks and vegetables on the grill cooking through, for the steaks and vegetables about 3 minutes per side (1 inch thick steaks). Transfer the steaks to plates. Spoon any remaining sauce over steaks and vegetable skewers and serve.

Enjoy your summertime!

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