Grilled Swordfish Skewers With Coconut Key Lime And Green Chile Sauce Recipes
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
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.
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- In a blender or mini food processor, pulse the parsley, garlic, crushed red pepper and olive oil to a thick puree. Season with salt and pepper and transfer to a bowl.
- Onto each of 4 long skewers, alternately thread a bay leaf, a piece of fish, a bay leaf and a slice of zucchini, repeating until each skewer has 3 pieces of fish, 3 slices of zucchini and 7 bay leaves. Season the skewers with salt and pepper and brush all over with the parsley sauce. Cover and refrigerate for 1 hour.
- Light a grill or preheat a grill pan. Grill the skewers over moderate heat, turning, until the fish is lightly browned and cooked through, about 6 minutes. Transfer to a platter. Meanwhile, grill the lemon halves, cut side down, until charred, about 2 minutes. Serve the skewers with the grilled lemons. Discard the bay leaves.
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- 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.
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