My husband created this great marinade from a couple of other recipes he read about, and soon made it his own. It is great for swordfish, scallops, shrimp and even chicken.

Other than being incredibly easy to make, the best thing about this recipe is that you can make it ahead of time and then bring it everywhere. We have wowed friends at beach bonfires, potlucks and back-yard grilling parties. We even take this recipe camping, packing the marinade-filled zipper bags before we go and adding the fish or chicken prior to grilling. When it is time for dinner, the food is ready for the fire!

We have received a huge amount of compliments from this dish and have passed the recipe along to many people. Enjoy!

Ingredients
1/2     cup olive oil
1/2     cup fresh lime juice
2        tbs. sugar
Some freshly ground black pepper
Some green onions, cut into thin “coins”
Enough swordfish, shrimp and scallops (or chicken) for six people, cut into 1-inch cubes

Preparation
Mix the olive oil, lime juice, sugar and pepper in a bowl, and transfer to a 9-by-13-inch glass pan. Skewer seafood (or chicken), then marinade for 30 minutes to an hour.

Grill until fish is cooked through. Garnish with green onions and lime wedges, and serve with your favorite rice.


Recipe extra: Green chili eggs
Makes 6 to 8 servings

Ingredients
1     large can of green Ortega chilies (about 12 oz.)
1     lb. of grated Monterey Jack cheese
12     eggs
16     oz. container of sour cream

Preparation
Drain chilies and wipe them dry. Place a layer of chilies on the bottom of a buttered 13-by-9-by-2-inch baking dish, then sprinkle the grated cheese on top.

Beat together the eggs and sour cream until well combined, and pour the mixture on top of the layers of chilies and cheese.
Bake in a preheated oven at 350 degrees until the mixture puffs and browns, between 30 and 50 minutes.

Serve hot.

~Chrissy Liuzzi