Recipe of the Week: Swordfish and Tomato Kabobs



  • ¼ cup finely chopped fresh Italian parsley leaves
  • Grated zest and juice of 1 lemon
  • 1 tablespoon red wine vinegar
  • 1 small shallot, minced
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4 swordfish steaks, each about 8 ounces and 1 inch thick, cut into 1-inch pieces
  • 2 cups (about 24) grape tomatoes


  • If using bamboo skewers, soak in water for at least 30 minutes.
  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
  • In a medium bowl combine the marinade ingredients. Put the swordfish steaks in the bowl, cover, and marinate at room temperature for 15 to 30 minutes while the grill preheats.
  • Thread the swordfish and tomatoes alternately on the skewers. Discard any remaining marinade.
  • Brush the cooking grates clean. Grill the kabobs over direct medium heat, with the lid closed as much as possible, until the swordfish is opaque in the center but still juicy, 8 to 10 minutes, turning several times. Remove from the grill and serve right away.

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Recipe of the Week: Pork Fatty Stuffed with Bacon and Apple

When having a big family dinner it’s always nice to do a big roast – in this case a pig roast! Ha. On this particular occasion I found myself with a lovely butterflied roast of pork. I decided to create a Pork Fatty Stuffed With Bacon & Apple for our meal and, aside from a minor incident involving a lack of potatoes; the meal was a total success. I can hear you asking about the potato thing. I thought we had a whole bag of mini potatoes. I only had 12 to feed 8 people. Then, a few of them burned while I was cooking; Disaster! Though the meat and veggies were delicious, which made up for it.

Serves 6 to 8

Prep Time: 15 Minutes

Grill time: 3 Hours

Step 1

Prepare your charcoal grill, smoker, or gas grill for indirect grilling. For charcoal grills and smokers, light the charcoal using a Chimney Starter and place the coals on one side of the unit. Add a chunk of wood, wood chips, or pellets for smoking when you’re ready. For a gas grill, remove the cooking grids and sear plates and replace that with the Cast Iron Charcoal Tray. Add the charcoal and replace the cooking grids. Light the burners until the charcoal is lit. Allow the charcoal to get hot, then add wood chips, or chunks when you’re ready to smoke.

Step 2

While the grill is preheating to 325°F to 375°F, create a bacon weave that is big enough to completely cover the roast.

Step 3

Brush all sides of the pork roast with the Dijon mustard, then salt and pepper to taste. Place the meat so that the butterflied portion is facing up.

Step 4

Combine the apple slices, maple or honey, thyme, and cranberries. Layer the apple slices inside the open face of the pork, sprinkle the cranberries and leftover maple or honey over top. If you have leftover bacon, that is a good place to put it as well.

Step 5

Fold or roll the pork closed then wrap it tightly with the bacon weave. You may need to use some butcher’s twine to hold it all securely.

Step 6

Insert a digital meat thermometer like the Napoleon Wireless Digital Thermometer, and set it for a temperature of 160°F. Place the pork fatty over indirect heat and smoke/roast for at least 1½ hours, or until an internal temperature of 160°F.

Step 7

In a bowl, combine the maple syrup or honey, mustard, and garlic for the baste. At the 45-minute mark, and every 20 minutes after that, until the pork fatty is done, baste the outside. This will form a sweet and shiny crust that is delicious.

Step 8

Once the pork is up to temperature, remove it from the grill and let it rest for at least 10 minutes before slicing and serving. We recommend sweet potatoes, and seasonal veggies to go with this meal, or at least having enough potatoes on hand for everyone.

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