Swordfish Bay Leaf And Orange Brochettes Recipes

LEMON SWORDFISH BROCHETTES

Steps:

• Remove skin from swordfish and cut into 1-inch cubes; set aside.
• Soak wooden skewers in water for 30 minutes
• In small bowl, stir together lemonade concentrate, garlic, vinegar, clam juice, lemon pepper, and parsley; set aside. Alternate fish and tomatoes on soaked skewers. Secure both ends with a wedge of lemon.
• Place skewers in a large resealable bag. Pour in marinade. Marinate in refrigerator for 1 to 2 hours.
• Remove skewers from refrigerator 30 minutes before cooking, to bring to room temperature.
• Light grill and preheat to medium-high. Brush and oil grate when ready to start cooking.
• Remove skewers from marinade and place on preheated, oiled grill. Discard marinade.
• Grill 3 to 4 minutes per side (about 12 to 16 minutes total). Serve hot.

ORANGE GLAZED SWORDFISH

Steps:

• In a non-reactive shallow dish, combine the swordfish with the orange juice, ginger, sesame oil, and soy sauce and marinate for 30 minutes.
• Prepare an outside grill with an oiled rack set 6 inches above the heat source.
• Drain and reserve the marinade. Grill the swordfish for 6 to 7 minutes per side until the swordfish is opaque in the center.
• In a small bowl, mix together the cornstarch with the water. Place the reserved marinade in a saucepan and bring to a boil. Add the cornstarch sauce to the marinade and cook 1 minute until thickened. Serve the orange sauce with the swordfish.

SWORDFISH, BAY LEAF AND ORANGE BROCHETTES

Steps:

• Put the bay leaves and 24 12-inch wooden skewers in warm water to soak.
• Put the swordfish cubes in a shallow dish. Mix the orange juice, garlic, oil, pepper flakes and salt together and pour over the swordfish, turning the fish to coat it. Refrigerate to marinate 30 minutes.
• Light a grill.
• Holding two skewers close together, thread each with alternating swordfish, bay leaf, orange wedge and another bay leaf, repeating the ingredients and ending with a piece of swordfish.
• Grill the brochettes about 10 minutes, until the swordfish is cooked through. Serve on a bed of rice seasoned with salt and pepper. Sprinkle with parsley.

GREEK-STYLE SEA SCALLOP BROCHETTES

Steps:

• Whisk 2 tablespoons olive oil, pressed garlic cloves and oregano in medium bowl to blend. Season with salt and pepper. Add sea scallops and toss to coat with oil mixture.
• Prepare barbecue (medium-high heat) or preheat broiler. Alternate 3 scallops, 3 lemon slices and 2 bay leaves on each skewer. Grill or broil brochettes until scallops are golden brown and just cooked through, about 4 minutes per side. Transfer to plates and serve.

BAY LEAF AND LEMON MARINATED SWORDFISH KABOBS

Steps:

• Combine first 6 ingredients in a large zip-top heavy-duty plastic bag. Add swordfish; seal bag, and marinate in refrigerator 1 hour, turning bag occasionally.
• Remove swordfish from bag, reserving marinade. Thread 5 swordfish cubes, 1 bay leaf, 1 lemon slice, 1 cherry tomato, and 1 bell pepper square alternately onto each of 4 (12-inch) skewers. Reserve 1/4 cup marinade; discard remaining bay leaves and lemon slices.
• Place kabobs on a broiler rack coated with cooking spray; place rack on a broiler pan. Broil 5-1/2 inches from heat 3 minutes. Turn kabobs over, and broil 3 minutes or until fish flakes easily when tested with a fork, basting occasionally with reserved 1/4 cup marinade. Yield: 4 servings (serving size: 1 kabob).
• NOTES : WW = 3.5 points per serving.

SEA SCALLOP BROCHETTES WITH ORANGE-SAFFRON AïOLI

Steps:

• For aioli:
• Whisk yolks, 4 tablespoons orange juice, and saffron in medium metal bowl. Set bowl over saucepan of barely simmering water (do not let bowl touch water). Whisk until thickened and thermometer registers 160°F, about 4 minutes. Transfer to processor. Add orange peel and garlic. With machine running, gradually add oil in thin stream until incorporated, stopping to scrape down sides of bowl. Transfer to medium bowl. Whisk in lemon juice and 2 tablespoons orange juice. Thin with water by teaspoonfuls, if desired. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cover; chill.
• For brochettes:
• Thread 3 scallops on 1 skewer alternately with 2 bay leaves. Place on rimmed baking sheet. Repeat with remaining scallops, skewers, and bay leaves. Do ahead Can be prepared 2 hours ahead. Cover and chill. Sprinkle scallops with salt and pepper.
• Heat griddle or 2 heavy large skillets ssor grill pans over high heat; brush with oil. Cook scallops until brown and just opaque in center, about 2 minutes per side. Place 1 brochette on each of 8 plates. Drizzle scallops with aioli. Garnish with orange sections and chives.

SWORDFISH AND PINEAPPLE BROCHETTES

Steps:

• Peel and core the pineapple. Cut part of the flesh into 12 (1-inch) cubes and reserve.
• Coarsely chop the rest of the pineapple and place in blender. Add the orange juice and ginger. Puree.
• Pour into a bowl or shallow baking dish.
• Cut the swordfish into 16 cubes. Add to the pineapple mixture and toss to coat. Marinate in the refrigerator for 1 hour.
• For each serving, alternate four swordfish cubes and three pineapple cubes on a skewer. Reserve the marinade.
• Place the skewers on a lightly oiled broiler pan. Broil 4 inches from the heat for 4-5 minutes, tuning to broil on all sides.
• Place the reserved marinade in a saucepan. Bring to a boil.
• Pour into a bowl. Whisk in the mayonnaise until smooth. Serve with the brochettes.