GRILLED SWORDFISH SKEWERS WITH COCONUT, KEY LIME AND GREEN CHILE SAUCE
Provided by Bobby Flay
Categories main-dish
Time 20m
Yield 4 to 6 appetizer servings
Number Of Ingredients 15
Steps:
- Sauce:
- Place coconut milk, cream of coconut, key lime juice, serrano chile, ginger, and lime zest in a blender and blend until smooth; with the motor running, slowly add the oil and blend until emulified. Pour the mixture into a bowl and fold in the coconut and cilantro. Season with salt and pepper, to taste.
- Swordfish:
- Heat grill to high. Skewer 1 piece of swordfish onto each skewer. Brush swordfish on both sides with oil and season with salt and pepper. Grill swordfish for 4 to 5 minutes on each side or until just cooked through. Spoon some of the sauce onto a platter and top with the skewers. Drizzle some more of the sauce lightly over the swordfish and garnish with coconut flakes and cilantro.
SWORDFISH SKEWERS WITH ESCOVEITCH TARTAR SAUCE
One of my favorite Jamaican dishes is escoveitch fish, which is made in the shacks along the beaches and streets of Jamaica. We made it this way for Memorial Day and WOW is all I can say! It is made over an open fire and served in a peppery vinegar sauce. Anyway, that is how I remember it! Chef Bradford Thompson, opts to skewer and grill his fish instead of frying it; he also transforms the sauce by mixing it with mayonnaise - it is oh so good!!(I used to buy it in a little store here in Miami and they used to use small fish - so when could eat a whole one at a time.) The sauce can be refrigerated for up to 3 days ahead. F&W Magazine, June 2008 edition.
Provided by Manami
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a small saucepan, combine the Scotch bonnet half with the onion, allspice, bay leaf, vinegar and sugar and bring to a boil.
- Remove from the heat, cover and let stand for 30 minutes; strain the vinegar into a medium bowl and let cool.
- Meanwhile, bring a medium saucepan of salted water to a boil and fill a bowl with ice water.
- Blanch the chayote and carrot in the boiling water just until crisp-tender, about 1 minute.
- Drain and transfer to the bowl of ice water.
- Drain and squeeze dry, then pat dry.
- Add the chayote and carrot to the vinegar along with the parsley, lemon zest, lemon juice and mayonnaise and season with salt and pepper.
- Mince the remaining Scotch bonnet half and add it to the sauce.
- Light a grill.
- Loosely thread the swordfish on 6 pairs of skewers.
- Thread the tomatoes on single skewers.
- Lightly brush the fish and tomatoes with oil and season with salt and pepper.
- Grill over moderately high heat, turning as necessary, until lightly charred and just cooked through, about 4 minutes for the tomatoes and 7 minutes for the swordfish.
- Transfer the skewers to a platter and pass the sauce at the table.
- ** WINE: Swordfish, while meaty, is not an oily fish so it can pair well with light reds and rosés, as well as whites (as can other similar fish). Try opening a chilled rosé from California with Thompson's skewers-it's a great outdoor, summertime combination. Two to look for are Bonny Doon Vineyard's strawberry-scented 2007 Vin Gris de Cigare or the crisp 2006 Terre Rouge Vin Gris d'Amador.
Nutrition Facts : Calories 360.2, Fat 19.4, SaturatedFat 3.6, Cholesterol 69.2, Sodium 428.8, Carbohydrate 14.8, Fiber 1.5, Sugar 5.5, Protein 31.4
SWORDFISH SKEWERS
In Baraboo, Wisconsin, Nancy Thome threads marinated swordfish, fresh pineapple and green pepper onto skewers for a grilled sensation. The kabobs offer a hint of citrus flavor that's uniquely complemented by cayenne pepper, chili powder and crushed red pepper flakes.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the first eight ingredients; add the swordfish, pineapple and green peppers. Seal bag and turn to coat; refrigerate for up to 1 hour. , Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the swordfish, pineapple and green peppers. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork, turning occasionally.
Nutrition Facts : Calories 280 calories, Fat 8g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 146mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges
SWORDFISH SKEWERS GLAZED WITH SWEET AND SOUR SAUCE
Steps:
- Preheat grill to medium-high heat.
- In a small saucepan, bring the balsamic vinegar to a boil. Lower the heat and reduce the vinegar to about 1/3 cup, and set aside.
- In a medium saucepan with boiling water, add the pearl onions, and cook until soft but still firm, about 4 minutes. Drain and let stand until cool enough to handle. Remove the skins, leaving the root intact and the onion whole.
- In a large bowl, toss the swordfish cubes, onions, and olive oil together. Season lightly with salt and pepper and toss again.
- Thread the fish, onions, and bay leaves onto wooden or metal skewers. Divide the ingredients evenly, alternating them on the skewers. Grill the fish skewers for about 1 minute on each side, for a total 4 minutes.
- To serve, drizzle with a little of the balsamic reduction.
FISH SKEWERS WITH HERBS AND LIME
In this simple, speedy recipe, meaty cubes of fish are marinated with fish sauce and red-pepper flakes, then lined up on skewers and grilled until seared at their corners, but still juicy and tender inside. Topped with herbs and lime juice, it's a minimalist take that lets the flavors of good, fresh fish shine through. If you have a fish basket and would rather line up the cubes inside that, go right ahead. Just watch it carefully and adjust the cooking time if needed. If you're looking to add a sauce, this is lovely served with some garlic-spiked yogurt on the side.
Provided by Melissa Clark
Categories seafood, skewers and kebabs, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the grill to high. In a mixing bowl, combine garlic, fish sauce and red-pepper flakes. Whisk in oil. Add fish cubes and gently toss to evenly coat. Let marinate while the grill heats up.
- Thread marinated fish onto metal or pre-soaked bamboo skewers (see Tip), pushing them up so they touch. This keeps them from overcooking.
- When the grill is hot, lightly brush the grates with oil and add the skewers. Cook until slightly charred in places, about 2 to 4 minutes, rotating them carefully halfway through.
- Transfer to a serving platter, and immediately squeeze 2 or 3 lime wedges on top of the fish while still hot. Garnish fish with scallions and herbs, and serve with more lime wedges on the side.
SWORDFISH SKEWERS GLAZED WITH SWEET AND SOUR SAUCE
Steps:
- Bring the balsamic vinegar to a boil in a small saucepan. Lower the heat to a gentle boil and cook until the vinegar is reduced to about 1/3 cup. Set aside.
- Drop the pearl onions into a medium saucepan of boiling water and cook until softened but still quite firm, about 4 minutes. Drain and let stand until cool enough to handle. Slip off the skins, leaving the root intact and the onion whole.
- Toss the swordfish cubes, onions, and olive oil together in a bowl. Season lightly with salt and pepper and toss again.
- Prepare a charcoal or gas grill.
- Thread the fish, onions, and bay leaves onto long wooden or metal skewers, dividing the ingredients evenly among the skewers and alternating them as you like. Grill the skewers about 4 inches from the heat, about 1 minute on each side (for a total of 4 minutes). Serve with drizzles of balsamic reduction and pass remaining reduction separately.
GRILLED OR BROILED SKEWERED SWORDFISH CHUNKS WITH SALMORIGLIO
Steps:
- Start a charcoal or gas grill, or preheat a broiler; the fire should be quite hot and the rack about 3 inches from the heat source. Thread the fish onto 4 skewers (it will be easier to turn the fish if you use 2 skewers per kebab, for a total of 8 skewers, 4 kebabs). Brush the fish with a little olive oil and sprinkle it with salt and pepper.
- Combine the remaining oil, salt, pepper, garlic, and oregano in a small food processor and puree; the mixture should be smooth (scrape down the sides of the container if necessary). Stir in the lemon juice and set aside.
- Grill or broil the fish, turning as each side browns, a bit more than 2 minutes per side. Swordfish is best cooked until tender but not dry; when a thin-bladed knife inserted into the center meets only a little resistance, it's done. Drizzle with the salmoriglio, garnish with the parsley, and serve.
- Pan-Grilled Swordfish Steaks with Salmoriglio
- It's nice to enhance the sauce with a tablespoon or 2 of capers when you do it this way: Use 2 steaks, each about a pound. Put a large heavy skillet over medium high heat and wait a couple of minutes. Add 2 or 3 tablespoons olive oil to the pan and cook the fish until nicely browned, 4 to 5 minutes; turn and cook until the fish is done. Serve with the sauce.
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- In a small saucepan, combine the Scotch bonnet half with the onion, allspice, bay leaf, vinegar and sugar and bring to a boil. Remove from the heat, cover and let stand for 30 minutes. Strain the vinegar into a medium bowl and let cool.
- Meanwhile, bring a medium saucepan of salted water to a boil and fill a bowl with ice water. Blanch the chayote and carrot in the boiling water just until crisp-tender, about 1 minute. Drain and transfer to the bowl of ice water. Drain and squeeze dry, then pat dry.
- Add the chayote and carrot to the vinegar along with the parsley, lemon zest, lemon juice and mayonnaise and season with salt and pepper. Mince the remaining Scotch bonnet half and add it to the sauce.
- Light a grill. Loosely thread the swordfish on 6 pairs of skewers. Thread the tomatoes on single skewers. Lightly brush the fish and tomatoes with oil and season with salt and pepper. Grill over moderately high heat, turning as necessary, until lightly charred and just cooked through, about 4 minutes for the tomatoes and 7 minutes for the swordfish. Transfer the skewers to a platter and pass the sauce at the table.
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