It has been hot and humid here in Vermont this week; so much so that the thought of turning on the stove this week has been a complete turn-off! We have fans blowing and windows open, trying desperately to cool the house down; we’ve had some amazing thunder storms roll through here this week, which has helped cool things down, but typically it’s not until the late, late evening when the air becomes cooler and more comfortable to breathe.
I’m telling you, on hot humid days like this, a grill is an absolute household necessity. Not only does it help keep the house cool, but there is something that happens with the food itself when it’s grilled whether it be by charcoal, hibachi, propane (or whatever it is you ), it tastes like summer to me.
Tonight – we are keeping this entire meal completely on the grill! The meal goes pretty fast once the asparagus has marinated in its savory soy bath, but you can totally skip the marinade and just keep it simple with olive oil and a touch of garlic powder.
You may find it funny that I’ve added butternut squash to a summer meal, but with spiralizing being a huge thing to do now (and it why not…it’s delicious!), spiralizing the squash into noodles and then cooking them over the grill – it really adds a great flavor and color to the dish. If you are not a fan of butternut squash, you can always use zucchini noodles as well – just be sure you drain the zucchini noodles really well and cook them for no more than 2-3 minutes, otherwise they will become soggy.
Be sure you have all your prep work done before you start cooking. Like I said – this goes pretty fast! Stay cool and enjoy this taste of summer!
It has been so hot and humid here in Vermont this week – so much so that the thought of turning on the stove this week has been a complete turn-off! Fans are blowing, windows wide open in a desperate attempt to cool the house down. Unfortunately, it’s not until late into the evenings when the temperatures finally drop making it a little more comfortable to breathe.
On such hot humid days like this, I think a grill is an absolute household necessity. Not only does it help keep the house cool, but to me something seems happen with the food itself when it’s grilled whether it be by charcoal, hibachi, propane…. or whatever it is you use. To me, it tastes like summer.
So we are going to cook this entire meal completely on the grill! The actual cooking of the meal goes pretty fast once you get past spiralizing the butternut squash, and you’ve marinated the asparagus in its savory soy bath. If time is a concern for you, you can totally skip the marinade and just keep the asparagus simple with olive oil and a touch of garlic powder for grilling.
You may find it odd/funny that I’ve added a fall veggie to a summer meal, but seriously: with spiralizing squash into noodles and then cooking them over the grill – it really adds a great flavor and color to the dish. If you are not a fan of butternut squash, you can always use zucchini noodles as well – just be sure to drain the zucchini noodles really well and cook them for no more than 2-3 minutes, otherwise they will become quite a soggy mess (I speak from experience).
Stay cool and enjoy this – the very first taste of summer…and the very first post on my blog!
Yields 4 servings
Grilled Swordfish and Lemon Basil Butter with Butternut Squash Noodles and Grilled Asparagus
1 tablespoon low-sodium soy sauce or 2-3 tsp of Liquid Braggs
1/8 teaspoon black pepper
Grilled Butternut Squash Noodles
1 medium Butternut Squash – try to find one as straight as possible
1 tbs olive oil
2 tsp Italian seasoning
Heavy Duty Aluminum foil
For the Swordfish
2 swordfish steaks, 1-inch thick (about 2 lbs) (You can also change this up with salmon if you prefer – just adjust the cooking time as needed)
Juice of 1/2 lemon
Extra virgin olive oil
Kosher salt and freshly ground black pepper
For the Lemon-Basil Butter
4 tablespoons unsalted butter, softened
1 teaspoon freshly squeezed lemon juice
Zest of 1 lemon
1/2 teaspoon garlic, very finely chopped (about 1/2 clove)
1/4 teaspoon salt
2 tablespoons minced fresh basil
Prepare the butternut squash noodles for the grill:
To spiralize Butternut Squash: Trim the stem from the top of the squash and cut the squash below the neck and before the bulbous bottom area. There should be no seeds in the portion being spiralized.
Peel the outside with a vegetable peeler.
Cut the prepared squash into quarters (or halves depending on the diameter of the squash), insert into the Spiralizer with the small noodle blade and spiralize away!
Place the noodles in a large bowl with the olive oil and Italian seasoning and mix well ensuring all the noodles are coated with olive oil and the Italian seasonings.
Tear a large piece of heavy aluminum foil – large enough to fold over and seal the edges. Spray foil with a little cooking spray to help keep the squash from sticking.
Place the squash in the middle of the foil, fold over and seal all the edges. Cook on the grill over medium high heat for 6-8 minutes. Check often and make sure you do not over cook – you don’t want the noodles to be mushy.
For the Grilled Asparagus
Prepare grill by heating to medium high heat and spray with cooking spray
Because I hate to waste really great produce like asparagus, instead of cutting off the tough stems, I will take a peeler and peel away tough ends of the stalk making them very tender when cooked.
Combine the peeled asparagus and the marinade (except the cooking spray) in a large zip-top plastic bag; seal and marinate for 20-30 minutes.
Remove asparagus from bag, and discard marinade.
Place asparagus on grill rack coated with cooking spray; grill 5 minutes on each side or until asparagus is done.
Use lemon basil butter on top when serving if desired
For the Swordfish
Turn the gas or charcoal grill to high heat.
Cut each swordfish steak in half, drizzle with lemon juice and let stand for 1 minute. Rub both sides of each steak with olive oil, salt and pepper and set aside.
Place the butter, lemon juice, lemon zest, garlic, salt and basil in a small bowl and combine well. Set aside until ready to serve.
Oil the grill grates and add the fish.
Grill the swordfish steaks until opaque throughout, 3-1/2 to 4-1/2 minutes per side. To avoid drying out the fish, do not leave unattended.
Top each piece of fish with about 1 tablespoon of the lemon-basil butter just as it comes off the grill. Allow to rest for 2 to 3 minutes before serving.