Swordfish And Chorizo Kabobs On Mostly Vegetable Saffron Rice Recipes

GRILLED VEGETABLE AND SWORDFISH KEBABS

Steps:

• For the kebabs: Whisk together the olive oil, garlic, ginger, lemon zest and some salt and pepper in a small bowl. Put the swordfish in a large bowl. Put the peppers, onions, zucchini and tomatoes in another large bowl. Evenly divide the olive oil mixture between the two bowls and toss to coat. Cover and let marinate for about 30 minutes to 1 hour at room temperature.
• For the garlic aioli: Meanwhile, whisk together the lemon juice, mayonnaise, cilantro, parsley, garlic, mustard, vinegar and hot sauce in a medium bowl. Cover and refrigerate until ready to use.
• When the fish and vegetables are ready, preheat a grill over medium-high heat. (If using wooden skewers, soak in water for at least 30 minutes before grilling.)
• Meanwhile, thread the swordfish onto six 12-inch skewers. Thread the peppers, onions, zucchini and tomatoes onto individual skewers.
• Brush the grill grates with oil. Place the kebabs on the grill, sprinkle with salt and pepper, and grill until lightly charred and grill-marked and the swordfish is cooked through, 3 to 5 minutes per side.
• To serve, spread 1 to 2 teaspoons of garlic aioli on top of each pita. Place the swordfish and vegetables on top, drizzle with more garlic aioli, and sprinkle with cilantro and parsley.

SWORDFISH AND CHORIZO KABOBS ON MOSTLY-VEGETABLE SAFFRON RICE

Steps:

• Preheat an outdoor grill or indoor grill pan to medium high.
• To a shallow dish add the lemon juice and garlic. Pile the cilantro and parsley together and finely chop them. Pile the green herbs into the dish. Add the red pepper flakes and a generous dose of coarse salt and the 1/4 cup of EVOO. Mix the marinade and add the fish. Coat the fish evenly with the marinade, then thread it onto metal skewers. Thread the chorizo onto another skewer with cut sides facing out to expose them to the grill and so they will get good markings. Reserve the skewers.
• Heat a deep, medium-size skillet over medium-high heat. Add the tablespoon of EVOO and the butter. When the butter melts into the oil, add the thyme, zucchini, bell pepper, onion, and rice. Stir and sauté the mixture for 3 minutes, then add the cauliflower and stock and season with salt and pepper. Stir in saffron threads and bring the liquid up to a bubble. Cover the pan tightly and reduce the heat to simmer. Cook for 17 minutes, or until the rice is tender.
• Place the skewers on the grill when the mostly-vegetable rice has cooked for 5 minutes with the lid on. Cook the fish for 8 to 10 minutes, until opaque, turning every couple of minutes. Cook the chorizo for 2 to 3 minutes on each side to get good markings; the sausage is already fully cooked, you are just warming it and marking it.
• Uncover the vegetables and rice and stir. Pile portions of the mostly-vegetables and saffron rice on plates. Remove the swordfish and chorizo from their skewers and combine them. Pile the fish and cooked chorizo on top of the veggie and rice mixture and serve.

SWORDFISH & CHORIZO KABOBS ON MOSTLY-VEGETABLE SAFFRON RICE

Steps:

• Preheat outdoor grill or indoor pan to medium high. To shallow dish add lemon juice & garlic. Pile cilantro & parsley together and finely chop. Pile the green herbs into the dish. Add the red pepper flakes & generous does of course salt and 1/4 C EVOO. Mix marinade & add fish. Coat fish evenly with marinade, then thread it onto skewers. Thread chorizo onto another skewer with cut sides facing out to expose them to grill. Heat deep, medium size skillet over medium hi heat. Add 1 tbs EVOO and butter. When butter melts, add thyme, zucchini, bell pepper, onion, and rice. Stir & saute mixture for 3 mins, then add cauliflower and stock and salt & pepper. Stir in saffron and bring to bubble. Cover pan tightly and reduce heat to simmer. Cook 17 min or until rice is tender. Place skewers on grill. Cook fish 8-10 minutes, until opaque, turning every couple of minutes. Cook chorizo 2-3 minutes on each side for good markings. Serve fish and chorizo over rice mixture.

SWORDFISH KABOBS

Steps:

• Place swordfish in a non-reactive container. Whisk together zest, olive oil, coriander, herbs and salt. Pour marinade over swordfish and let marinate in refrigerator for 8 hours. Cut peppers and onions into 1-inch squares. Skewer your ingredients rotating them 1 at time, first the swordfish, then a pepper square, followed by a chunk of onion, and a cherry tomato. Brush with marinade and grill for about 2 minutes on each side.

ZESTY SWORDFISH KABOBS

Steps:

• Combine first 12 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 30 minutes, turning once.
• Prepare grill.
• Remove fish from bag; discard marinade. Thread fish, green onions, and bell pepper alternately onto each of 4 (10-inch) skewers. Place on grill rack coated with cooking spray; grill 8 minutes or until desired degree of doneness, turning once.

SPECIAL SEAFOOD KABOBS

Steps:

• In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add the swordfish, scallops and shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Wrap a bacon piece around each scallop. On four metal or soaked wooden skewers, alternately thread the scallops, swordfish, shrimp, vegetables and pineapple., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill seafood, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish just turns opaque, shrimp turn pink, and scallops are firm and opaque, basting occasionally with reserved marinade. ,

SWORDFISH KEBABS

Steps:

• Place fish in a large dish.
• Blend together the oil, lemon juice, garlic, paprika and seasonings in a small bowl.
• Pour over the fish.
• Cover loosely with clear film and leave in a cool place to marinate for up to 2 hours.
• Thread the fish cubes onto skewers, alternating with pieces of tomato and onion.
• Grill the kebabs for 7 to 10 minutes, basting frequently with the remaining marinade and turning occasionally.
• Serve with plenty of fresh salad.

SWORDFISH KABOBS

Steps:

• Combine garlic, cumin, chili powder, vinegar, molasses, and orange and lime juices in a small saucepan; bring to a boil over high heat. Boil for 2 minutes, remove from heat, and set aside. Halve lemons crosswise, and cut each half into 4 wedges.
• On each of six long metal skewers, arrange 4 lemon wedges, 3 bay leaves, 3 pieces of fish, and 2 tomatoes. Kabobs can be prepared up to this point and refrigerated for up to 6 hours before cooking.
• Heat grill to medium hot. Sprinkle kabobs with the salt and pepper, and spoon glaze over them. Grill until fish is opaque to the center and lightly charred, 3 to 4 minutes per side; brush with glaze several times while cooking. Remove skewers, and serve.

GRILLED SEAFOOD KABOBS

Steps:

• Mix lemon juice, olive oil, mustard, Italian seasoning, hot sauce, salt, and pepper together in a large bowl. Add swordfish, shrimp, and scallops and toss.
• Preheat an outdoor grill for low heat and lightly oil the grate.
• Drain skewers and thread swordfish, shrimp, scallops, bell pepper, onion, squash, mushroom, and pepperoncini in an alternating fashion onto the skewers. Place a lemon piece on the end of each skewer. Brush skewers with any remaining oil mixture.
• Cook skewers on the grill, turning every 5 minutes, until seafood is cooked through, 15 to 20 minutes total.

SWEET AND SOUR GRILLED SWORDFISH KABOBS

Steps:

• If using bamboo skewers, soak in water for 30 minutes.
• Meanwhile, heat gas or charcoal grill. Place swordfish pieces in large bowl. Add 1/2 cup sweet-and-sour sauce; turn fish to coat all sides. Add zucchini, bell pepper and tomatoes; stir gently to coat.
• Thread fish, zucchini, bell pepper and tomatoes evenly onto skewers.
• When grill is heated, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once. Serve kabobs with additional sweet-and-sour sauce.