Recipe

Succulent Grilled Swordfish Kebabs with Tequila and Key Lime

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Succulent Grilled Swordfish Kebabs with Tequila and Key Lime

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by Sagegreen

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by Sagegreen

This recipe was entered in the contest for Your Best Swordfish Recipe

This recipe was entered in the contest for Your Best Dish in the Raw
A&M's Testing Notes: Sagegreen's marinade incorporates lots of bright and acidic elements to go with the meaty swordfish. The honey helps them develop a nice caramelized crust. You may want to hold back on the...
Sagegreen's marinade incorporates lots of bright and acidic elements to go with the meaty swordfish. The honey helps them develop a nice caramelized crust. You may want to hold back on the pepper, I found 1/2 teaspoon to be plenty to add a nice spice. - Stephanie

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Chef
Sagegreen's Notes: I grew up along the coast of Rhode Island. Fishermen used to gift us fresh catch leaving it wrapped in newspaper and ice at our front door. Sometimes they would take us out on their boats...
I grew up along the coast of Rhode Island. Fishermen used to gift us fresh catch leaving it wrapped in newspaper and ice at our front door. Sometimes they would take us out on their boats in the summer. I really loved standing out on the gangway of the swordfish boat, because the spray from the ocean would soak us. Because my mother hated the smell of cooking fish inside the house, we would simply broil the fresh steaks on the grill outside with a little butter, lemon and pepper. Simple perfection, that's all that was needed. I came to this recipe when I was hosting friends for the fourth of July several years ago. It was a huge hit. The kebabs just seem to melt in your mouth. They are absolutely succulent. Video link:
http://www.wwlp.com/dpp/mass_appeal/taste/swordfish-kabobs
- Sagegreen

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Serves 4-6

10-12 wooden skewers soaked in water for 30-45 minutes Ask a question about this ingredient

2 pounds fresh swordfish steaks, cut into generous inch and a half pieces Ask a question about this ingredient

1/4 cup olive oil Ask a question about this ingredient

1/4 cup fresh juice from key limes Ask a question about this ingredient

1/8 cup tequila Ask a question about this ingredient

2 tablespoons honey (acacia) Ask a question about this ingredient

1 tablespoon white basalmic vinegar Ask a question about this ingredient

1 tablespoon zest of key limes Ask a question about this ingredient

1/2-1 teaspoon fresh ground white peppercorns, to taste Ask a question about this ingredient

pinch of sea salt or Maldon sea flakes Ask a question about this ingredient

1 tablespoon scallions, chopped Ask a question about this ingredient

1 tablespoon flat leaf parsley, chopped Ask a question about this ingredient

8 key lime wedges for garnish Ask a question about this ingredient

Mix the oil, juice, tequila, honey, vinegar, salt, pepper, lime zest, and half the chopped herbs together. If you don't have key limes, you can use regular limes.
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Add the cut swordfish cubes to the mix and refrigerate for 30-50 minutes.
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Put the marinated swordfish cubes on the prepared skewers.
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Grill to perfection for about 8 minutes, about 2 minutes per side.
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Serve on a bed of rice. Garnish with fresh herbs and lime wedges. Suggested sides include a wilted green salad of swiss chard (light olive oil and lemon with a hint of garlic) and silver queen corn, steamed in the husk.
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5 Comments on Succulent Grilled Swordfish Kebabs with Tequila and Key Lime

Sagegreen added 11 months ago

This shouldn't be in the raw food contest, sorry. Have been having trouble with the site today!

Sagegreen added about 1 year ago

Our local TV station in Springfield MA invited me to cook this recipe on air live today. It went really well!

TiggyBee added about 1 year ago

Sagegreen...yay!!!

healthierkitchen added about 1 year ago

congrats!!

Sagegreen added about 1 year ago

Thank you for the editor's pick! It is quite an honor to be selected. If you are not a big fan of lots of black pepper, than please do cut back, as Stephanie suggests.