Summer is all about casual entertaining and the simple act of taking the party outside creates a more laid-back vibe. Nature provides the decor so focus on the table – it’s always nice to establish a one-color palette, as it creates drama. Be sure to create a beautiful centerpiece with flowers.

 

To give a table some height, I love to put chilled fennel cut up in a glass trickle bowl with water and ice — it is gorgeous and a refreshing, unexpected summer snack.

 

I love grilling for the summer but think beyond burgers and hotdogs! One of my favorite summer grilled dishes is a swordfish and watermelon kabob — it’s light, refreshing and hearty!

 

Disposable plates are a natural in the summer, and thankfully there are so many great plastic disposables today that look like the real deal! Just be sure to mix them with a few great pieces. I love to create a beautiful Italian antipasto on an old vintage board like the Donatella European Wood Serving Board from my Frontgate collection.

 

 

GRILLED SWORDFISH & WATERMELON SKEWERS

 

INGREDIENTS:

  • 1 pound seedless watermelon, cut into 1” cubes or ½ pound precut seedless watermelon cubes
  • 7 ounces Manouri or halloumi cheese, cut into 1” cubes
  • 7-8 ounces swordfish steak, 1” thick, cut into 1” cubes
  • Extra virgin oil, for brushing
  • Kosher salt & freshly ground black pepper
  • Dried oregano
  • Juice of ½ lemon

 

METHOD:

  • Heat a cast – iron stovetop grill pan over high heat.
  • Thread cubes of watermelon, cheese & swordfish on bamboo skewer.
  • While threading the cheese, press gently & twist back & forth to prevent the cube from splitting.
  • Brush on side of each skewer with olive oil, season with salt, pepper & oregano
  • Place skewer on grill pan so that the oiled sides make full contact with the hot surface
  • Grill for 2 minutes without moving
  • While waiting, brush the skewers with olive oil and season with additional salt, pepper & oregano.
  • Turn heat off & carefully turn each skewer over
  • Grill over the residual heat until the swordfish is firm, about 2 minutes more
  • Take off the grill & place onto a platter & drizzle all over with lemon juice.

 

 

 

 

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