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Mother’s Day Menu on the Grill: Swordfish with Orange Pineapple Salsa, Rosemary Potatoes and Amaretto Pears

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

Yield: Serves 4
Author: Hamilton Beach Test Kitchen
Hamilton Beach

Ingredients

  • 1 orange, peeled, sectioned and chopped
  • 1 (20 ounce) can pineapple tidbits, in own juice
  • 1/4 cup chopped onion
  • 1/4 cup chopped fresh cilantro
  • 3 Tablespoons apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup orange juice
  • 1 Tablespoon olive oil
  • 1 teaspoon grated orange zest
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 clove garlic, minced
  • 4 (6 ounces each) Swordfish fillets

Instructions

  1. 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.
  2. 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.
  3. Preheat grill to MEDIUM-HIGH heat or GRILL ZONE (ORANGE). Drain fish; discard marinade.
  4. 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

Yield: Serves 4
Author: Hamilton Beach Test Kitchen

Ingredients

  • 1 1/2 pounds small red potatoes, quartered
  • 1/4 cup sliced leeks
  • 2 Tablespoons olive oil
  • 1 Tablespoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cloves garlic, minced

Instructions

  1. Preheat grill to MEDIUM-HIGH heat or GRILL ZONE (ORANGE). Set
  2. 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.
  3. 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

Yield: Serves 6
Author: Hamilton Beach Test Kitchen

Ingredients

  • 3 pears, halved with seeds removed
  • 3 Tablespoons almond flavored liqueur
  • 6 crisp almond flavored cookies, chopped
  • 6 scoops vanilla ice cream

Instructions

  1. Place pears skin side down in a glass baking dish; drizzle with almond flavored liqueur. Cover with plastic wrap and refrigerate 30 minutes.
  2. Preheat grill to LOW heat or GRILL ZONE (YELLOW).
  3. Grill pears covered 8 to 10 minutes on each side.
  4. 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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