Grilled Sweet Potato Wedges Recipe
Yield: 4 Servings
2 lb medium sweet potatoes,cut
--lengthw,ise into 6 wedges
2 T olive oil
1 salt and pepper
1 large pinch cayenne pepper
Light the grill. In a large saucepan of boiling, salted water,
simmer the potatoes until almost tender, about 5 minutes. Drain,
transfer to a large bowl and toss with the olive oil, salt, pepper
and cayenne. Grill over moderate heat for about 15 mintues, turning,
until tender and lightly charred. Serve warm
Grilled Sweetbreads
Yield: 4 Servings
1 3/4 lb sweetbreads
1 t powdered mustard
4 T soy sauce
2 T pernod (optional)
2 T honey
1 pn allspice,Ground
1 lemon wedges
THE DAY BEFORE grilling, place sweetbreads in a pot of cold water,
place over high heat on the stove and bring to a boil. Immediately
drain the sweetbreads and rinse them in cold water. Trim any fat and
membrane. Prepare the marinade. Combine mustard, soy sauce, Pernod,
honey and allspice in a bowl or plastic bag and mix well. Place the
sweetbreads in the marinade, cover and place in the refrigerator
overnight. Light a grill or preheat a broiler. Place the sweetbreads
on the grill or under the broiler and cook 15 to 20 minutes on each
side. Arrange sweetbreads on a platter, surround with lemon wedges
and serve immediately.
Grilled Swordfish On Herbed Couscous W/Vegeta
Yield: 4 Servings
1 vegetable minestrone
1 T olive oil
1 clove garlic,pressed or
1 minced
2 c finely vegetables,Diced
1 (such as yellow squash
1 zucchini,onion, red bell
1 pepper)
1 1/2 T fresh basil leaves,Chopped
1 t fresh thyme leaves,Chopped
1 t fresh rosemary,Chopped
1 leaves
1 11.5 oz can v-8 juice
1/4 c fat-free chicken stock
1/4 t white pepper
1 herbed couscous
1 1/2 c fat-free chicken stock
1/4 t black pepper,Freshly Ground
1 bay leaf
1 t fresh thyme leaves,Chopped
1/2 t fresh rosemary,Chopped
1 leaves
1 t olive oil
1 c couscous
1 swordfish
1 1/2 lb fresh swordfish (4 6-oz
1 pieces)
1 sprigs of fresh thyme or
1 rosemary,for garnish (opt.)
To make the vegetable minestrone, heat the oil in a large saucepan
over medium heat. Add the garlic and cook just until it starts to
sizzle; do not brown. Add the herbs, juice, stock and peper and bring
to a boil. Reduce heat to low and simmer for 3 minutes. Set aside.
To make the couscous, combine the stock, pepper, herbs and oil in a
small saucepan and bring to a boil. Add the couscous, mix well and
remove from the heat. Cover tightly and allow to stand for at least 5
minutes, or until all of the liquid has been absorbed. Set aside.
Wash the swordfish and pat it dry. Rub the surface with a little
olive oil and sprinkle with salt, freshly ground black pepper and
herbs, if desired. Cook over a charcoal grill or under a broiler just
until it turns from translucent to opaque, about 3 to 4 minutes per
side. Do not overcook or the fish will become tough.
To serve, place a rounded 1/2 cup of couscous on each of 4 plates and
top with a piece of grilled swordfish. Spoon the minestrone around
each serving, dividing it equally. Garnish each serving with a sprig
of fresh thyme or rosemary, if desired.
Grilled Swordfish Steaks
Yield: 1 Servings
4 8-oz. swordfish steaks
1/2 c teryaki sauce
2 T margarine,melted
1 t garlic powder
Marinate fish 5 minutes per side in teryaki sauce. Spray grill with
a
non-stick coating. Grill fish over medium coals 5-6 minutes per side,
basting frequently with melted margarine. Season with garlic powder.
Check fish for flakiness when done.
Grilled Swordfish With Barbecue Sauce
Yield: 6 Servings
2 lb swordfish fillets
1/3 c lemon juice
2 t worcestershire sauce
1/2 c onion,Chopped
1 t sugar
1 small bay leaf
1 c catsup
1/4 c oil
1 clove garlic,minced
1/4 c water
1/4 t hot pepper sauce
Place fish in single layer in shallow baking dish. Combine 1/2 cup
catsup,lemon juice, oil, Worcestershire and garlic. Pour sauce over
fish.
Cover and refrigerate about 1 hour, turning fish once. Remove fish,
reserving sauce. Use half of reserved sauce for brushing fish while
grilling. Combine remaining half of sauce with remaining catsup,
onion, water, sugar,hot pepper sauce and bay leaf. Simmer about 20
minutes
to blend flavors and thicken. Meanwhile, place fish on well-greased,
hinged wire grills. (If barbecuing fish on standard grill, brush fish
with oil before cooking.)Cook about 5 inches from moderately hot coals
8
minutes. Baste with reserved sauce. Turn and cook 7 to 8
minutes
longer, or until fish flakes easily when tested with fork. Brush fish
with
more sauce as needed during cooking. To serve, spoon hot barbecue
sauce
over fish.
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