Monday, February 11, 2008

Swordfish Kabobs

Another simple but delicious recipe to impress your friends.

Skewer Ingredients
1 - 1 1/2 pound Swordfish steak
3-4 Fresh Lemons
3-4 Fresh Limes
6-8 Cherry Tomatoes

1/2 cup Olive oil
1/4 cup lemon juice
2 Tbls Lime Juice
1 teaspoon minced garlic

Preheat Grill on high

Cut the Swordfish steak into 1 inch cubes
Cut the lemons and Limes into 1/4 inch slices
Skewer the "Skewer Ingredients" on flat stainless steel skewers starting starting with a tomato at the handle end and then alternating between fish and lemons/limes until you are 1 inch from the end of the skewer.
Place another tomato at the end of the skewer

Brush on the marinade with a basting brush, making sure to coat all sides, and let sit for about 10 minutes.

Place Skewers on grill about 2-3 inches apart
Using tongs turn the skewers about every 4-5 minutes and reapply marinade to the top side after each turn
NOTE - I usually try and turn the skewers only about 1/4 turn each time to evenly cook the fish

Once cooked, remove the ingredients form the skewers and discard the lemon and lime slices.

The fish should be flaky and tender with a distinct citrus undertone
Serve with a spinach salad or Edamame

Wine Pairing: A nice light white with a little bit of citrus. Not too sweet, such as:
- Blouberg from South Africa
- German Pinot Gris

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