We’ve been talking about moms a lot lately because Mother’s Day is right around the corner. Whether you’re going out to celebrate, making brunch or having a nice family dinner, it’s the thought that counts. (But gifts never hurt, right?) If you’re planning to make dinner, we suggest getting outside while the weather is mild and firing up the grill. To help, we’ve prepared a menu that is light and flavorful. Pour some white wine in mom’s glass, and gather everyone for a perfect spring feast.
Grilled Orange-Marinated Swordfish with Orange Pineapple Salsa
Ingredients
Instructions
- For Orange Pineapple Salsa, stir the orange, pineapple, cilantro, onion, vinegar, salt and pepper in a large bowl. Cover with plastic wrap and refrigerate until ready to serve.
- For Marinade, mix orange juice, olive oil, orange zest, salt, pepper and garlic in a small bowl. Place swordfish in glass baking dish. Pour marinade over fish, cover with plastic wrap and refrigerate 1 hour.
- Preheat grill to MEDIUM-HIGH heat or GRILL ZONE (ORANGE). Drain fish; discard marinade.
- Grill swordfish covered 4 to 6 minutes, on each side. Serve with Orange Pineapple Salsa.
Notes
Light and citrusy, this marinade offers a little tang from the orange and a little sweetness from the pineapple. Swordfish is a sturdy fish, so it holds up well on the grill. It’s good with white wine, and perfect for the spring and summer grilling season.
Grilled Potatoes with Leeks and Rosemary
Ingredients
Instructions
- Preheat grill to MEDIUM-HIGH heat or GRILL ZONE (ORANGE). Set
- Place potatoes, leeks, oil, rosemary, salt, pepper and garlic on large sheet of foil. Bring up sides of foil; double fold at top and ends, leaving room for heat circulation inside.
- Grill packet in covered grill, 25 to 30 minutes or until potatoes are tender.
Notes
These rosemary flavored potatoes with leeks are very tender because they are grilled in a foil packet, keeping all the moisture and steam inside.
Grilled Pears with Vanilla Bean Ice Cream
Ingredients
Instructions
- Place pears skin side down in a glass baking dish; drizzle with almond flavored liqueur. Cover with plastic wrap and refrigerate 30 minutes.
- Preheat grill to LOW heat or GRILL ZONE (YELLOW).
- Grill pears covered 8 to 10 minutes on each side.
- Top each warm pear half with vanilla ice cream and chopped cookies.
Notes
This dessert is naturally sweet and light. The pears caramelize on the grill, adding a ton of flavor. Cook the pears so they are tender but not mushy.
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