What’s not to love about a July 4th barbecue? They’re all about family, friends, food, and drink…
I thought it would be fun to provide two simple, healthy and delicious alternatives to standard cookout fare: cheeseburgers and sugar laden cocktails. The swordfish is meaty enough to hold up well on the grill, but light enough to not leave you feeling bloated or sluggish the next day. And although the sangria has no added sugar and is sweetened with only agave nectar and fresh fruit, there’s unfortunately no escaping a sluggish next morning if you drink too much.
Grilled Rosemary Swordfish Skewers
- 8 (8- to 10-inch) rosemary branches
- 2 garlic cloves, minced
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon sea salt
- 1 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 1/3 cup extra virgin olive oil
- 1 1/2 pounds swordfish, cut into pieces
- 1 pint cherry tomatoes
- 1 red onion, cut into wedges
Strip rosemary leaves from branches (the easiest way is to run your fingers from top to bottom), leaving 2 inches of leaves at tip of stems; chop leaves to measure 2 tablespoons.
Whisk together chopped rosemary, garlic, salt, pepper, oil, lemon rind and juice in a small bowl.
Alternately thread fish, tomatoes, and onion onto rosemary skewers. Place in a baking dish, and add rosemary marinade. Turn skewers gently in marinade to coat. Let stand 15 to 20 minutes.
Grill, covered with lid, over medium-high heat 6 minutes on one side. Turn carefully, and grill 6 additional minutes (you can also use an indoor grill pan).
“Healthy” Red Sangria
- 1 bottle red wine (cabernet, merlot, rioja, or shiraz work best)
- 1 lemon, cut into wedges
- 1 lime, cut into wedges
- 1 orange, cut into wedges
- 3/4 cup raspberries
- 2/3 cup agave nectar
- 2 cups club soda or sparkling water
Put the wine in a pitcher and squeeze the juice from the lemon, lime and orange in there before you toss them in. Add the agave and let it all sit and marinate in the fridge for at least a few hours if you can. Add the berries, club soda and ice right before serving.