Healthy Grilling.

Grilling doesn't have to mean marbled rib eyes or fatty sausages. Swordfish is a tremendous source of low-fat protein, and the vegetables and sweet potatoes suggested here offer antioxidants, fiber, and a great splash of color. Compare this with a greasy burger and a lump of gloppy potato salad and you'll enjoy it even more.

Swordfish Steaks
Swordfish steaks (about 1/2 inch thick)
Salt-free lemon pepper
Olive oil

Rinse the swordfish in cool water, then lightly sprinkle lemon pepper on the side that will be facedown on the grill. Lightly oil the grill and place the swordfish fillets on it. Leave them on the grill for 5 to 6 minutes undisturbed--the less they're handled, the less likely they'll fall apart. Sprinkle some lemon pepper on the top side, flip, and grill for another 5 minutes, or until the fish flakes with a fork.

TIP: To test doneness, insert the point of a sharp knife and twist. This allows you to see inside without breaking apart the fillet.


Rosemary-Rubbed Sweet Potatoes
Sweet potatoes
Fresh rosemary
Olive oil
Fresh coarsely ground pepper

Bake First: Wash the sweet potatoes and cut them in half lengthwise. Bake, skin down on the rack, for 10 to 15 minutes in a 400ºF oven. Remove and refrigerate uncovered until cool to the touch. Grill Second: Brush a little olive oil onto each sweet potato, then rub some fresh rosemary onto the potatoes, leaving some pieces on them. Add pepper and place on the grill, open side down, for 15 minutes. Flip to the skin side and grill for another 10 minutes, or until tender. Hint: Sprinkle on more rosemary during grilling-it smells great!

Vegetable Kebabs
Zucchini, yellow squash, cherry tomatoes, orange bell pepper, small mushrooms,
Yellow onion
Fresh ground black pepper
Olive oil

Wash all the vegetables thoroughly. Cut everything but the tomatoes and mushrooms into chunks, then skewer all the vegetables. Lightly brush them with olive oil and place them on the grill. Rotate them every 3 to 4 minutes while lightly seasoning with pepper, until they're slightly charred and tender.

TIP: Vegetables don't slip as much on wooden skewers, which are cheap and disposable. Just soak them in water first.

Give these a try! If you do be sure to let Vantage Magazine know how it went. Thanks all!