Swordfish Skewers with Cilantro-Mint Pesto and Honey-Chipotle Corn on the Cob

Mmmmmm, just thinking about this meal makes me hungry all over again. These skewers delicately presented the meatiness of Swordfish and kept the last remnants of summer alive with fresh tomatoes and a deliciously herb-filled sauce. The grilled corn continued the end of summer theme and some perogies with apple sauce rounded out the meal. A perfect September evening.

Enjoy this meal with a glass of cold white wine or perhaps a Mojito to bring out the mint in the swordfish's sauce. And make this meal on a night to impress without a ton of prep time - this all comes together very quickly and looks harder than it really is. Most importantly, have fun. Homemade meals are always delicious and this one is a new classic you'll enjoy again and again.

Swordfish Skewers with Cilantro-Mint Pesto
This recipe caught my eye as soon as my Cooking Light magazine arrived. Honestly, it's just a beautiful dish - the bright colors and kebabs arrayed simply and elegantly. When I purchased my Foreman grill a few weeks ago I knew it was time to dig in!

Make this meal on a real grill if you have it, but the Foreman one works exceedingly well if you live in an apartment as I do. Simply look up the directions for heat and time of fish, but otherwise prepare the meal in the same way you would otherwise.

The only changes I made were to skip the salt on the fish, as always, and to pour the pesto over the kebabs at the end as you will see in the picture above. I served the rest of the sauce on the side but wanted to jump-start the process.

The swordfish came out tender and luscious, hitting the spot, and the pesto, a mixture of mint and cilantro, worked to perfection when I was a little worried about how it would turn out. Divine!

Honey-Chipotle Corn on the Cob
Once again I tried to mix up corn on the cob to provide some new flavors while remaining healthy!

Ingredients:
corn on the cob
fake butter
garlic
honey
chipotle (spice)

Prepare your corn as you would normally - in my case microwaving in wax paper. Melt your fake butter in a bowl when the corn is either done or about to finish. Remember that fake butter melts quickly and splatters liberally! For about 3 tablespoons of fake butter add 1 minced garlic clove, 1/4 cup honey, and 2 teaspoons chipotle. Mix well and pour over the corn before enjoying.

This sweet-spicy blend, which truly is not spicy and I have no tolerance for spice!, keeps the corn interesting and fresh. Anyone with a sweet tooth will enjoy this spice blend and devour the corn eagerly.