It’s that time of year where people are firing up their grills! If you’re looking for some new meals to make on your grill be sure to try out these two recipes from Rania Harris!

Grilled Swordfish with Tomatoes, Capers and Olives

1/3 cup extra virgin olive oil
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh basil
10 garlic cloves, minced
6 – 6-ounce swordfish steaks
¼ cup extra virgin olive oil
2 tablespoons balsamic vinegar
6 ounces pitted and chopped Italian green olives
4 large garden tomatoes – chopped
1 bunch arugula – chopped
½ onion – chopped
¼ cup drained capers


Whisk 1/3 cup olive oil, rosemary, basil and 8 garlic cloves in a small bowl. Place swordfish steaks in a single layer in a shallow baking dish. Pour oil mixture over; †turn fish to coat. Cover and refrigerate overnight.

Whisk ¼ cup olive oil, 2 garlic cloves and vinegar in large bowl. Add olives, tomatoes, arugula, onion and capers. Toss to coat. Season with salt and pepper to taste.

Prepare barbecue or heat up a stove top grill pan. Season fish with salt and pepper. Grill fish until cooked through – about 3 minutes per side. Transfer fish to plates. Top fish with tomato salad and serve immediately.

Serves: 6

Lime Marinated Flank Steak with Honey Chili Sauce

2 ½ pounds of flank steak


1 fresh jalapeno pepper – chopped
2 garlic cloves – minced
1 tablespoon chopped cilantro
4 tablespoons extra virgin oil
½ cup fresh squeezed lime juice


¼ cup honey (or a bit more to taste)
2 tablespoons peanut oil
2 fresh jalapeno peppers – chopped
2 tablespoons Balsamic vinegar
2 tablespoons Dijon mustard
½ cup fresh squeezed lime juice
2 cloves garlic
1 teaspoon ground cumin
2 tablespoons chopped cilantro
Salt and fresh cracked black pepper to taste


Place the steak in a 9 x 13 inch baking dish. Mix all the marinade ingredients together and pour the marinade over the steak. Cover the steak and let it marinate in the refrigerator for 4 – 6 hours. Turn it occasionally

To make the sauce:

Combine the honey, peanut oil, peppers, vinegar, mustard, lime juice, garlic and cumin and puree in the bowl of a food processor. Stir in the chopped cilantro and season with salt and pepper to taste. Season the steak with salt and pepper and grill over high heat until steak reaches your cooked preference. Remove steak from the grill and let it rest for 5 minutes. Slice the steak against the grain and serve with the sauce.

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