Swordfish Kebabs with Poblano Chiles

PG TESTED

Try serving these tasty kebabs with rice pilaf or couscous, or wrapped in warm pita bread. If you don't like swordfish, substitute a firm-textured fish like tuna or mahi-mahi. This is a great dish for older kids to help prepare.

-- Gretchen McKay

• 1 cup chopped onion
• 1/4 cup fresh lemon juice (about 2 lemons)
• About 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon black peppercorns
• 1/4 teaspoon crushed red pepper
• 1 pound swordfish, cut into 1/2-inch cubes
• 1 pint large cherry tomatoes
• 4 poblano chiles, seeded and cut into 1-inch pieces

Place onion, lemon juice, 2 tablespoons olive oil, garlic, salt, cumin, paprika, peppercorns and crushed red pepper in a food processor and process until smooth. Combine the marinade and swordfish in a bowl, cover and refrigerate 30 minutes. Meanwhile, soak eight 12-inch wooden skewers in water to cover for 30 minutes.

Prepare a grill for cooking over medium-high heat. First, oil the grill rack. If using a charcoal grill, prepare a solid bed of medium-hot coals. If using a gas grill, preheat to high and close the lid, then open the lid to lower the heat to medium-high (you can hold your hand 1 to 2 inches above grill level only 3 or 4 seconds).

Remove the swordfish from the bowl, reserving the marinade. Thread fish pieces, cherry tomatoes and poblano chiles alternately onto the soaked skewers. Lay the skewers on the grill rack. If using a gas grill, close the lid.

Cook 10 minutes or until the fish flakes easily when tested with a fork, turning and basting frequently with the reserved marinade. Serve immediately, on or off the skewers.

Makes 4 servings.

-- "The Sunset Grill" (Sunset Books, 2008, $21.95)

CITRUS HERB PLANKED SHRIMP

PG TESTED

This shrimp dish works just as well as an appetizer as it does a main dish. Be sure to soak the wood planks for several hours, or they could catch on fire!

-- Gretchen McKay

For marinade

• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1/2 cup parsley or cilantro, chopped
• Salt and pepper

For shrimp

• 1 1/2 pounds large shrimp, cleaned and peeled, with tails attached
• 2 wood grilling planks, soaked

Preheat grill to medium-low heat, about 350 degrees.

In a large mixing bowl, combine marinade ingredients. Season to taste with salt and pepper; add shrimp and toss to coat.

Place soaked planks on preheated grill, close lid and heat for 3 minutes. Using tongs, turn planks over and top with shrimp in a single layer. Close lid and cook for 10 to 12 minutes, or until pink and firm to touch. Remove plank and shrimp from grill and garnish with citrus slices if desired. Serve immediately.

Makes 4 servings.

-- Fire & Flavor (fireandflavor.com)