Post Beach BBQ

This marinade is garlic, olive oil, lime zest, lime juice, jalapeños, and cilantro.

After this, my dad took all the pictures. Nice to have someone else doing it so I didn't have to stop and take a picture every 5 minutes!

These peppers are for the rice we are making later

Pretty good looking swordfish steaks.

I cleaned them up and put them in bags ready for marinade.

We also did this with 3 chicken breasts.

This is the marinade for the summer squash and zucchini. This is the recipe we have been following for awhile now.

Lemon zest and juice.

White wine vinegar

Olive oil

Thyme. We did not have fresh as the recipe calls for, but when you use dried, you should rub it with your fingers or dice it up first in order to wake up the natural oils in the herb.

And garlic

Onions and...

Parsley for the rice. The rice recipe can be found here. Only the rice part. Yes it is Rachael ray. No I am not ashamed. The only part of the recipe we change is we use a packaged rice mixture that has brown, basmati, red and wild rice in it.

We skewered the squash so it would be easier to grill them.

At this point, we took a break for about 45 minutes, relaxing, drinking, and watching the sunset.

Now we came back and started the rice.

Chicken went on the grill first, but I put them on little too early. But it worked out anyways because I needed the grill space later.

Mandi adding the red pepper, jalapeño, onion, garlic mixture to the rice.

Some chicken stock

Tomato paste

Hot sauce

Cover and simmer

Realllll hungry

The squash and zucchini only go about 4 or 5 minutes a side, you want them to still have a bite. The swordfish takes the same amount of time.

Parsley on the rice at the end.

Great after beach meal

Joanna didn't want her picture on the website.