Sweet And Sour Grilled Swordfish Kabobs Recipes

SICILIAN SWORDFISH WITH SWEET-AND-SOUR VEGETABLES

Steps:

• Prepare the vegetables: Heat the olive oil in a pot over medium heat. Add the onions and cook until golden, 3 to 4 minutes. Add the fennel and cook until slightly soft, 2 to 3 minutes. Stir in the sugar and season with kosher salt and pepper. Add the vinegar, garlic and 1 cup water; bring to a boil, stirring, then reduce the heat to medium low and simmer until the onions are tender, about 25 minutes.
• Meanwhile, prepare the fish: Finely chop the pine nuts by hand. Mix the nuts, lemon zest, parsley, and sea salt and pepper to taste on a cutting board. Pat the swordfish dry and brush with olive oil on both sides. Press the fish into the nut mixture, turning to coat.
• Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons olive oil and swirl to coat. When the oil shimmers, lay the fish in the pan and cook, undisturbed, until golden on the bottom, 4 to 5 minutes. Flip and cook until just golden on the other side, 3 to 4 more minutes. Using tongs, lay each swordfish steak on its side to sear the edges, 1 to 2 minutes. Reduce the heat to medium low. Turn the fish so the lighter side is down and cook until just firm to the touch, 6 to 8 more minutes. Transfer to a cutting board.
• While the fish rests, finish the vegetables: Add the tomatoes, oregano, capers and brine to the onions and cook until the tomatoes soften, 5 to 8 minutes. Season with kosher salt and pepper.
• Slice the fish and divide among plates. Spoon the vegetables and juices onto the plates. Drizzle with the lemon juice and olive oil.

GRILLED SWORDFISH WITH PEPPERS

Steps:

• Heat gas or charcoal grill. In 10-inch skillet, heat oil over medium heat. Add bell peppers and garlic; stir to coat. Cover; simmer 15 minutes.
• Meanwhile, in small bowl, mix fennel seed, mustard, salt, garlic powder and pepper. Sprinkle mixture on both sides of swordfish. Remove pepper mixture from heat; season to taste with additional salt and pepper. Cover to keep warm.
• Carefully brush oil on grill rack. Place swordfish on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning once, until fish flakes easily with fork. Serve fish with pepper mixture.

SWEET AND SOUR GRILLED SWORDFISH KABOBS

Steps:

• If using bamboo skewers, soak in water for 30 minutes.
• Meanwhile, heat gas or charcoal grill. Place swordfish pieces in large bowl. Add 1/2 cup sweet-and-sour sauce; turn fish to coat all sides. Add zucchini, bell pepper and tomatoes; stir gently to coat.
• Thread fish, zucchini, bell pepper and tomatoes evenly onto skewers.
• When grill is heated, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once. Serve kabobs with additional sweet-and-sour sauce.

SWORDFISH SKEWERS GLAZED WITH SWEET AND SOUR SAUCE

Steps:

• Preheat grill to medium-high heat.
• In a small saucepan, bring the balsamic vinegar to a boil. Lower the heat and reduce the vinegar to about 1/3 cup, and set aside.
• In a medium saucepan with boiling water, add the pearl onions, and cook until soft but still firm, about 4 minutes. Drain and let stand until cool enough to handle. Remove the skins, leaving the root intact and the onion whole.
• In a large bowl, toss the swordfish cubes, onions, and olive oil together. Season lightly with salt and pepper and toss again.
• Thread the fish, onions, and bay leaves onto wooden or metal skewers. Divide the ingredients evenly, alternating them on the skewers. Grill the fish skewers for about 1 minute on each side, for a total 4 minutes.
• To serve, drizzle with a little of the balsamic reduction.

SWEET AND SOUR MEATBALL KABOBS

Steps:

• To make the sweet & sour sauce: Combine all sauce ingredients, except for the cornstarch, in a small saucepan and bring to a simmer. Stir in the cornstarch mixture and stir until thickened. Set aside until ready to use.
• To make the meatballs, thoroughly combine all the meatball ingredients in a large mixing bowl and form the mixture into 1-inch meatballs. Yields about 24 meatballs.
• Alternately thread six bamboo or metal skewers with the meatballs (4 on each skewer), pineapple and vegetables. Brush with about half of the sweet & sour sauce.Heat the grill to medium-high heat and brush the grill grates with some oil. Grill the kabobs about 5-6 minutes on each side or until lightly seared and the meatballs are cooked through.Brush the kabobs with remaining sweet and sour sauce and serve immediately.

LEMON PEPPER GRILLED SWORDFISH KABOBS

Steps:

• Cut swordfish into 1-inch cubes then add to a resealable plastic bag. Add the olive oil, lemon zest, black pepper, anchovy paste and thyme to the bag then seal. Gently massage the bag until the marinade is well mixed and the fish coated. Place the bag onto a plate and refrigerate for 1 hour.
• Meanwhile, submerge the skewers in water so they soak.
• After 1 hour, heat grill to medium-high heat (or place a grill pan over medium heat).
• Divide the swordfish cubes between each skewer then grill until just cooked through, about 2 minutes per side. Transfer to a serving plate and squeeze lemon juice over the fish.

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 SEAFOOD KABOBS

Steps:

• Mix lemon juice, olive oil, mustard, Italian seasoning, hot sauce, salt, and pepper together in a large bowl. Add swordfish, shrimp, and scallops and toss.
• Preheat an outdoor grill for low heat and lightly oil the grate.
• Drain skewers and thread swordfish, shrimp, scallops, bell pepper, onion, squash, mushroom, and pepperoncini in an alternating fashion onto the skewers. Place a lemon piece on the end of each skewer. Brush skewers with any remaining oil mixture.
• Cook skewers on the grill, turning every 5 minutes, until seafood is cooked through, 15 to 20 minutes total.