Swordfish-Zucchini Kebabs

Recipe & picture courtesy of Rachael Ray

SERVES 4
Prep Time: 30 min (plus marinating)
Cook Time: 5 min

• 2 pounds swordfish fillet, cut into 1-inch cubes
• One 12-ounce bottle ginger beer or ginger ale
• 3 nectarines, cut into 1-inch pieces
• 2 zucchini, cut into 3/4-inch-thick pieces
• 2 tablespoons extra-virgin olive oil
• Salt and pepper

1. Soak eight 10-inch wooden skewers in water for 30 minutes. Meanwhile, combine the swordfish and ginger beer in a medium bowl and refrigerate for 30 minutes.
2. Preheat a grill to medium. Thread the fish, nectarine and zucchini onto the skewers. Brush with olive oil and season with salt and pepper. Grill, covered, turning once, until grill marks appear and the fish is cooked through, about 4 minutes.

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Grilled Summer Cobbler

Recipe & picture courtesy of Rachael Ray

SERVES 8
Prep Time: 20 min
Cook Time: 20 min

• 1 cup plus 1 tablespoon flour
• 1/4 cup plus 2 tablespoons sugar, plus more for sprinkling
• 2 teaspoons baking powder
• 1/2 cup buttermilk, at room temperature
• 4 tablespoons unsalted butter, melted
• 1 1/2 pounds nectarines (3 to 4), sliced
• 1 cup mixed berries
• Vanilla ice cream, for serving

1. Preheat a grill to medium-high. Grease a medium cast-iron skillet. In a medium bowl, whisk together 1 cup flour, 1/4 cup sugar and the baking powder. Mix in the buttermilk and butter until just combined.
2. In another medium bowl, toss together the nectarines, berries, remaining 1 tablespoon flour and 2 tablespoons sugar.
3. Spoon the fruit into the prepared skillet and dollop the dough over the fruit in 8 spoonfuls; sprinkle with sugar. Cover with foil and grill until the juices are bubbling and the top is golden, about 20 minutes. Let cool for 5 minutes before serving with a scoop of the ice cream.

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