by Suzy's Cookin'
Suzy's Cookin''s Notes:
Expand16 10-inch wooden skewers - soaked in water for 30 minutes to prevent burning (or you can use metal ones if you have them) Ask a question about this ingredient
4 swordfish filets (about 8 oz. each) – each cut into 8 pieces Ask a question about this ingredient
1 teaspoon Sea salt Ask a question about this ingredient
1 teaspoon Fresh ground black pepper Ask a question about this ingredient
1 large red pepper - ribbed, seeded and cut into 2-inch chunks Ask a question about this ingredient
1 large sweet onion (purple, Maui or Vidalia) cut into 2-inch chunks Ask a question about this ingredient
1 pineapple – peeled, cored & cut into 1-inch chunks - reserve juice for sauce Ask a question about this ingredient
3 limes – cut into ¼ inch slices (ends removed) Ask a question about this ingredient
1/2 pound small whole mushrooms - baby bellas, button, or shitake - brushed and stemmed Ask a question about this ingredient
For the Sauce: Ask a question about this ingredient
1 teaspoon dark sesame oil Ask a question about this ingredient
1 tablespoon light sesame oil Ask a question about this ingredient
2 cloves crushed garlic (about 1 tbsp.) Ask a question about this ingredient
2 teaspoons freshly grated ginger (from 2-inch piece of fresh ginger - peeled) Ask a question about this ingredient
1 cup fresh pineapple juice Ask a question about this ingredient
1/3 cup thawed concentrated orange juice Ask a question about this ingredient
1 Juice and zest of 1 lemon Ask a question about this ingredient
1 Juice and zest of 1 lime Ask a question about this ingredient
1 cup unsweetened coconut milk Ask a question about this ingredient
2 tablespoons Dijon mustard Ask a question about this ingredient
1 tablespoon hoisin sauce Ask a question about this ingredient
1 tablespoon reduced sodium soy sauce Ask a question about this ingredient
1/2 cup orange blossom honey Ask a question about this ingredient
1/4 cup chopped cilantro leaves Ask a question about this ingredient
Heat both of the oils in a medium saucepan. Add garlic and ginger and cook for 1-2 minutes or until fragrant – don’t let the garlic or ginger brown. Add remaining ingredients for the sauce and bring mixture to a boil. Remove from heat and allow it to cool completely. When liquid has cooled and chili is softened, remove chili; remove seeds, mince chili and return minced chili to the pan.
Ask a question about this stepPlace the swordfish in a glass dish and season with salt and pepper; pour ½ cup of the cooled sauce over fish, coating all of the pieces by working it in with your hands. Allow the fish to marinate for one hour at room temperature. Remove swordfish from marinade and pat dry with paper towels.
Ask a question about this stepMeanwhile, bring remaining sauce in the pan to a boil, stir, reduce heat and simmer (stirring often) for about 10 minutes or until reduced to about 1½ cups.
Ask a question about this stepPrepare the grill: To prevent the kabobs from sticking to the grill, oil the grill with an oiled paper towel and heat the grill to about 450° for a very hot grill.
Ask a question about this stepWhile the fish is marinating and grill is heating up, cut up the vegetables into 2-inch chunks. (If you prefer fully cooked and tender veggies, blanch the red pepper and onion in boiling water for about 1 minute and immediately plunge into ice water to stop the cooking process. Precooking the veggies will help them cook at the same rate as the fish. For a crunchier texture, just skip this process.)
Ask a question about this stepTo keep the fish and veggies from spinning on the skewers, use 2 skewers, side by side, for each kabob. Divide the ingredients up evenly and thread a piece of red pepper, then onion, slice of lime, swordfish, pineapple, mushroom, onion, swordfish, lime, then red pepper, etc. until you have 4 pieces of swordfish for each kabob. Repeat with the remaining skewers, making 2 skewers per person.
Ask a question about this stepCook kabobs for about 4-5 minutes on each side, for a total of about 8-10 minutes, or until the fish turns opaque, turning and basting with some of the sauce. Do not overcook the fish or it will be too dry.
Ask a question about this stepServe: Pour a little sauce in the center of each plate. Using a fork, slide the fish and veggies off of skewers onto each plate. Pour a little extra sauce over each serving.
Ask a question about this step
Stephanie is the Head Recipe Tester of Food52.
