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24HourForums.com > Supported Forums > Erinna's Nosh Pit > Grilling again

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24HourNut
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 Posted: 08:42 pm

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Since I've gotten so many emails and PMs from people :bs:dying to know what I will be grilling next, I thought I would write a post. 

We've been grilling so many times already, I love it. Tonight I am grilling swordfish steak and corn on the cob.  The corn is already shucked and cleaned from when we did a big bunch recently.  Most of the instructions for grilling corn involve leaving the silk on so that the kernels don't burn.  So since my silk is gone I'm gonna have to do the tin foil wrap thing.  You're supposed to grill it for around 20 minutes I believe.  Despite having grilled forever, I've never grilled corn on the cob.  They also say to soak the corn in water for 15 minutes first, so the saturated water steams the kernels a bit.  I think I will do that.  I think I will also take off the tin foil for the last few minutes to actually get some direct grill action on it.




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Lady Cop
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 Posted: 08:53 pm

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swordfish is wonderful!

this may sound weird, but spread a little mayo on the fish before you grill it, it really is good! ::eats:: i've always done that, it keeps it moist.





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 Posted: 09:00 pm

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My wife already commanded that I do them this way.  I'm her slave, and love it!  ::sex::



ZESTY GRILLED SWORDFISH

1 lb. swordfish, cut into lg. strips
2 tbsp. soy sauce
2 tbsp. orange juice
1 tbsp. oil
1 tbsp. ketchup
1 tbsp. fresh parsley
1 clove garlic, minced
1/4 tsp. lemon juice
1/4 tsp. dried oregano
1/4 tsp. pepper
Freshly cooked rice

Arrange swordfish in a single layer in shallow baking dish. Combine all remaining ingredients except rice in a small bowl and mix well. Pour over fish, turning to coat well. Let stand at room temperature, turning once, 30 minutes.Preheat broiler or prepare barbecue grill. Broil or grill fish 4 inches from source of heat for 8 minutes. Baste with sauce, turn and continue cooking until fish flakes easily with fork, about 7-10 minutes. Serve over rice. Low cholesterol. Serves 4.




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librtyhead
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 Posted: 09:02 pm

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I get swordfish kababs at the fishmarket here for 3.50 each after 2 I'm stuffed and mayo works great! something about the eggs in it.......::eats::.......great, now I'm hungry.
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 Posted: 10:29 pm

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I will bet LC or LH can answer this one.  I read something somewhere about doing steamed clams on the grill.  Has anyhone done this?  I am just wondering how they turn out.
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 Posted: 10:47 pm

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i have put them in foil and let them steam in their own juices. i've done lobster that way also.

virtually ANYTHING can be done on the grill. :drool:
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 Posted: 10:59 pm

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Thanks.  Will have to try that.  I am guess you leave some space in the foil, and do not wrap tightly?  Also, do you poke air holes, or does that defeat the purpose?
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 Posted: 11:04 pm

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no air holes...and clams only take a few minutes. once they open, they are done.






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 Posted: 03:01 am

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Lady Cop wrote: i have put them in foil and let them steam in their own juices. i've done lobster that way also.

virtually ANYTHING can be done on the grill. :drool:

Well, maybe after it cools down a little.::rotfl::

 Current time is 03:07 pm
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