October 11, 2016
Dinner, Lunch, Main Dish,
Fish, Swordfish, Fruit, Vegetables, Carribbean, Hawaiian, North American, 5-Minute Prep, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Entertaining, Ladies Luncheon, Summer, Sunday Dinner, Weeknight Meals, Blender, Food Processor, Grill (Electric), Grilling (Outdoor), Refrigerator, No Eggs, Lime, Hot Peppers, Spicy, Spring more
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"I think that this recipe may originally be a Bobby Flay recipe; but, I found it in my farmers market recipe bin. The seafood vendor at the market, has a bin of recipes to select from each week. The week I went; he had fresh swordfish on sale - so, this was the recipe he was showcasing. Whether it is Bobby's or not; it is a great recipe. I like to serve the skewers over rice; along side your favorite grilled or sauteed vegetables. Personally, I like sauteed snap peas and carrots. Grilled pineapple slices or skewers also go really nicely as a side. Prep time does not include time for the sauce to chill in the refrigerator."
Sauce ... Add all the ingredients to a food processor or blender; and, puree until smooth. Pour into a small bowl, cover and chill at least 30 minutes before serving.
Kabobs ... First, pat the swordfish bites dry, using a paper towel. Then, skewer the swordfish bites, leaving a little room in between each bite. Otherwise, the swordfish will steam rather than cook evenly. Brush the skewers with the vegetable oil; and, season with salt and pepper on all sides. If using wood skewers; make sure to soak them first, especially if using an outdoor grill.
Grill ... Cook the swordfish on each side for approximately 2 minutes; they should take around 6-8 minutes total. You want them firm to the touch; but, keep an eye on them. Unlike salmon, you don't want them medium rare ... but, a slight medium, is just about right. Again, this can vary on your grill temp; and, the size of your swordfish bites.
Serve and ENJOY! ... As mentioned; I like to serve the skewers over a bed of rice - plated family style. Drizzle with some of the sauce over the skewers and rice; and, garnish with plenty of cilantro, diced scallions; and, even a little extra toasted coconut, if you want. Then, serve the extra sauce on the side.
FYI: To toast the coconut for the garnish; simply add the coconut to a dry non stick pan, medium high heat for 3-4 minutes, stirring often. Keep and eye on it. So simple to make; and, it is really is a nice garnish.
Also, grilled or sauteed vegetables are a perfect side; as well as, small skewers of grilled pineapple. A healthy and a delicious dinner.
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