Grilled Swordfish And Pineapple Kebabs Recipes

GRILLED SWORDFISH & PINEAPPLE KABOBS

Steps:

• Whisk the 2 tablespoons of pineapple juice, lime juice, ginger, sesame seeds, red pepper flakes, soy sauce, sesame oil, brown sugar and onion.
• Pour marinade over fish, cover and refrigerate for 1 hour.
• Remove the fish from the marinade and skewer, alternating with pineapple chunks.
• Grill over indirect heat for approximately 8 minutes, turning once.

GRILLED VEGETABLE AND SWORDFISH KEBABS

Steps:

• For the kebabs: Whisk together the olive oil, garlic, ginger, lemon zest and some salt and pepper in a small bowl. Put the swordfish in a large bowl. Put the peppers, onions, zucchini and tomatoes in another large bowl. Evenly divide the olive oil mixture between the two bowls and toss to coat. Cover and let marinate for about 30 minutes to 1 hour at room temperature.
• For the garlic aioli: Meanwhile, whisk together the lemon juice, mayonnaise, cilantro, parsley, garlic, mustard, vinegar and hot sauce in a medium bowl. Cover and refrigerate until ready to use.
• When the fish and vegetables are ready, preheat a grill over medium-high heat. (If using wooden skewers, soak in water for at least 30 minutes before grilling.)
• Meanwhile, thread the swordfish onto six 12-inch skewers. Thread the peppers, onions, zucchini and tomatoes onto individual skewers.
• Brush the grill grates with oil. Place the kebabs on the grill, sprinkle with salt and pepper, and grill until lightly charred and grill-marked and the swordfish is cooked through, 3 to 5 minutes per side.
• To serve, spread 1 to 2 teaspoons of garlic aioli on top of each pita. Place the swordfish and vegetables on top, drizzle with more garlic aioli, and sprinkle with cilantro and parsley.

SPECIAL SEAFOOD KABOBS

Steps:

• In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add the swordfish, scallops and shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Wrap a bacon piece around each scallop. On four metal or soaked wooden skewers, alternately thread the scallops, swordfish, shrimp, vegetables and pineapple., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill seafood, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish just turns opaque, shrimp turn pink, and scallops are firm and opaque, basting occasionally with reserved marinade. ,

SWORDFISH SKEWERS

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.