June 4

Grilled Fish Kebobs

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• Cumin-Spiced Swordfish Skewers [View Recipe]

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  Ingredients

  • 3 tablespoons oil
  • 1.5 tablespoons cumin
  • 1 tablespoon garlic (minced)
  • .25 cup cilantro (cleaned and chopped)
  • salt & pepper
  • 1 medium onion
  • 1 medium bell pepper
  • 1 pound fish
  • 1 lemon (wedged)

  Instructions

  We start off by making the rub for the kebobs. In a medium bowl, we combine the oil, cumin, garlic, and cilantro. We stir with a small spoon, add some salt and pepper, and then set aside.

  We light our gas grill and begin preheating it on high.

  We cut our onion in half, discard the skin, and wedge it into 10 pieces. We rinse our green pepper and cut down two sides. We cut the slices into 8 pieces and refrigerate the remaining pepper in a plastic bag.

  Next, we rinse and pat dry our swordfish. We cut the fish into 1-inch chunks, removing the skin on some of the pieces. We have 14 pieces of fish. We rub the cumin oil onto the fish pieces. We also rub a little on the vegetables.

  We thread four long metal skewers, alternating with the onion, fish, and pepper. Two skewers have 3 chunks of fish, 2 of pepper, and 3 of onion, and two have 4 chunks of fish, 2 of pepper, and 2 of onion.

  We put the kebobs on the hot grill and cook about 8 minutes, turning twice, or as needed, to get all pieces of fish cooked through.

  We serve the kebobs with lemon.

• Shrimp Kebobs
• Grilled Salmon
• Black Bean Salad with Mango Dressing [View Recipe]

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  Ingredients

  • 1 medium mango
  • 4 medium limes (divided)
  • .25 cup oil
  • .5 tablespoon garlic (minced)
  • 1 tablespoon chile pepper (minced with seeds)
  • .5 tablespoon cumin
  • salt & pepper
  • 20 ounces beans (drained and rinsed)
  • 1 avocado
  • 1 large tomato
  • 1 bunch scallions (cleaned and sliced)
  • 2 tablespoons cilantro (cleaned and chopped)

  Instructions

  We start in the afternoon by making the salad dressing. We take out our blender, which we will give the smoothest dressing.

  We rinse off our mango and then cut down each side of the large pit. We peel and chop each piece, yielding ½ cup plus 2 tablespoons of mango. We add the mango to the blender. Next, we rinse 3 of our limes and halve. We squeeze them into a measuring cup. We want ¼ cup of lime juice. In the measuring cup, we also add the oil, garlic, jalapeño, cumin, and a pinch of salt and some freshly ground black pepper. We add this to the blender.

  We blend until smooth. We taste for seasoning and pour into the rinsed out measuring cup. We have 1-cup of dressing. We refrigerate covered with plastic until we are ready to use (it keeps for a couple of days).

  When we are almost ready to eat, we add the black beans to a large bowl.

  We rinse the avocado and then slice in half. We remove the pit carefully with our knife, peel, and dice.

  We rinse and halve our fourth lime and then squeeze some lime onto the avocado and sprinkle with a little salt. We also rinse our tomato and chop, removing the seeds as much as possible. We sprinkle the tomato with salt as well.

  We add the avocado, tomato, about a ½ cup of scallions, and the cilantro to the beans. We stir the reserved dressing and toss the beans with a little less than half of the dressing to start. We taste for seasoning, add a little more dressing, and serve. The remaining dressing we store in the fridge.

• Yellow Rice
• Lime Tostitos
• Pace Picante Sauce
• Chipotle Salsa
• Brownies (from Sarah's Kitchen)