Swordfish And Chorizo Kabobs On Mostly Vegetable Saffron Rice Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRILLED VEGETABLE AND SWORDFISH KEBABS



Grilled Vegetable and Swordfish Kebabs image

Provided by Geoffrey Zakarian

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 21

1/2 cup olive oil, plus more for oiling the grill grates
1 tablespoon grated garlic
1 tablespoon grated ginger
Zest of 1 lemon
Salt and freshly ground black pepper
2 pounds swordfish, cut into 1-inch cubes
4 to 6 mini bell peppers of varying colors
1 medium red onion, cut into 1-inch pieces, ends kept on
1 medium zucchini, cut into 3/4-inch-thick rounds
1 cup cherry tomatoes
Juice of 1 lemon
1 cup mayonnaise
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
2 teaspoons minced garlic
1 teaspoon Dijon mustard
1 teaspoon sherry vinegar
1/2 teaspoon hot sauce
8 pieces pita or naan, toasted on the grill
Chopped fresh cilantro, for garnish
Chopped fresh parsley, for garnish

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.

BRAISED SWORDFISH COLLAR WITH CHORIZO AND CLAMS



Braised Swordfish Collar With Chorizo and Clams image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
6 6-ounce pieces swordfish collar (or substitute loin)
Kosher salt
1 yellow onion, minced
2 cloves garlic, minced
1 bulb fennel, diced
1 serrano chile pepper, minced
1 carrot, diced
1/2 pound smoked chorizo, thinly sliced
1/2 cup dry sherry
1 12-ounce can whole peeled tomatoes
1 small pinch saffron
1 cup chicken stock
1 1/2 pounds littleneck clams (about 24), scrubbed
2 tablespoons chopped pitted kalamata olives
3 tablespoons chopped fresh parsley
3 tablespoons sliced fresh basil
Grilled bread, for serving

Steps:

  • Heat the olive oil in a 7-to-8-quart enameled cast-iron Dutch oven over medium-high heat. Season the fish with salt, then cook until browned, about 2 minutes per side. Transfer to a plate. Add the onion, garlic, fennel, chile pepper and carrot to the pot; reduce the heat to medium and sweat the vegetables, about 2 minutes. Add the chorizo and cook until browned, about 2 more minutes. Add the sherry and bring to a simmer, scraping up any browned bits from the bottom of the pot with a wooden spoon.
  • Crush the tomatoes with your hands and add to the pot with their juices. Add the saffron, chicken stock and clams and bring to a simmer. Cover and cook until the clams just begin to open, about 3 minutes. Add the swordfish to the pot and simmer, covered, until the swordfish is cooked through and the clams open, about 7 more minutes. (Discard any clams that do not open.) Stir in the olives, parsley and basil. Serve with grilled bread.

SWORDFISH KABOBS WITH BALSAMIC GLAZE



Swordfish Kabobs with Balsamic Glaze image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 8 skewers

Number Of Ingredients 9

2/3 cup extra-virgin olive oil, plus more for oiling the grill grates
3 tablespoons balsamic vinegar
3 tablespoons lemon juice
1 tablespoon Dijon mustard
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
2 pounds swordfish, cut into 1-inch pieces
1 medium head fennel, cut into 1-inch pieces
1 pint grape or cherry tomatoes

Steps:

  • If using wooden skewers, soak them in water in a casserole dish or baking sheet for 30 minutes prior to grilling. Prepare a grill or grill pan for medium-high heat; oil the grill grates with olive oil.
  • Mix the balsamic, lemon juice and mustard in a small bowl. Add the olive oil in a slow stream while whisking. Season with salt and pepper.
  • Thread the fish, fennel and tomatoes onto 8 skewers, alternating between fish and vegetables. There should be roughly 3 pieces of fish per skewer. Season all sides of each skewer with salt and pepper. Brush the balsamic mixture over all the skewers.
  • Add the skewers to the grill and cook until there are clear grill marks on the flame side, 3 to 5 minutes. Flip the skewers and cook for an additional 3 to 5 minutes. Continue to rotate the skewers and cook on each side until all sides are cooked and have a slight char.
  • Serve hot!

SWORDFISH AND CHORIZO KABOBS ON MOSTLY-VEGETABLE SAFFRON RICE



Swordfish and Chorizo Kabobs on Mostly-Vegetable Saffron Rice image

Yield 4 servings

Number Of Ingredients 19

Juice of 2 lemons
4 garlic cloves, minced
1/4 cup fresh cilantro (a handful)
1/2 cup fresh flat-leaf parsley (a couple of handfuls)
2 teaspoons crushed hot red pepper flakes
Coarse salt
1/4 cup plus 1 tablespoon extra-virgin olive oil (EVOO)
2 pounds swordfish steak, trimmed of skin and dark connective tissue and cubed
3/4 pound chorizo, casing removed and cut into 2-inch chunks
2 tablespoons butter
2 tablespoons fresh thyme leaves stripped from stems and chopped
1 small zucchini, diced
1 red bell pepper, cored, seeded, and diced
1 small yellow onion, diced
1/2 cup white enriched rice
1 small head cauliflower, cut into small florets
2 cups chicken stock or broth
Freshly ground black pepper
1/4 teaspoon saffron threads (a healthy pinch)

Steps:

  • Preheat an outdoor grill or indoor grill pan to medium high.
  • To a shallow dish add the lemon juice and garlic. Pile the cilantro and parsley together and finely chop them. Pile the green herbs into the dish. Add the red pepper flakes and a generous dose of coarse salt and the 1/4 cup of EVOO. Mix the marinade and add the fish. Coat the fish evenly with the marinade, then thread it onto metal skewers. Thread the chorizo onto another skewer with cut sides facing out to expose them to the grill and so they will get good markings. Reserve the skewers.
  • Heat a deep, medium-size skillet over medium-high heat. Add the tablespoon of EVOO and the butter. When the butter melts into the oil, add the thyme, zucchini, bell pepper, onion, and rice. Stir and sauté the mixture for 3 minutes, then add the cauliflower and stock and season with salt and pepper. Stir in saffron threads and bring the liquid up to a bubble. Cover the pan tightly and reduce the heat to simmer. Cook for 17 minutes, or until the rice is tender.
  • Place the skewers on the grill when the mostly-vegetable rice has cooked for 5 minutes with the lid on. Cook the fish for 8 to 10 minutes, until opaque, turning every couple of minutes. Cook the chorizo for 2 to 3 minutes on each side to get good markings; the sausage is already fully cooked, you are just warming it and marking it.
  • Uncover the vegetables and rice and stir. Pile portions of the mostly-vegetables and saffron rice on plates. Remove the swordfish and chorizo from their skewers and combine them. Pile the fish and cooked chorizo on top of the veggie and rice mixture and serve.

SWORDFISH KEBABS



Swordfish Kebabs image

Categories     Fish     Mushroom     Onion     Quick & Easy     Low Cal     Backyard BBQ     Bell Pepper     White Wine     Summer     Grill     Grill/Barbecue     Healthy     Bon Appétit

Yield Makes 3 servings

Number Of Ingredients 12

1/2 cup dry white wine
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup Worcestershire sauce
2 garlic cloves, minced
1/4 teaspoon pepper
1 pound swordfish, cut into 1-inch cubes
12 bamboo skewers
6 small boiling onions, peeled
1 green bell pepper, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
12 mushrooms

Steps:

  • Whisk first 6 ingredients in medium bowl to blend. Add fish and refrigerate at least 1 and up to 4 hours.
  • Preheat barbecue (medium heat) or preheat broiler. Drain fish, reserving marinade. Thread fish on skewers alternately with onions, green and bell peppers and mushrooms. Arrange skewers on grill. Grill until swordfish is just cooked through, brushing skewers frequently with marinade, about 5 minutes.

SAFFRON RICE WITH CHORIZO



Saffron Rice with Chorizo image

Categories     Rice     Side     Quick & Easy     Sausage     Saffron     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 10

1/4 cup olive oil
1 large onion, chopped
1 large red bell pepper, chopped
3 large garlic cloves, minced
2 cups long-grain rice
1/4 pound smoked, fully cooked Spanish chorizo or pepperoni, cut diagonally into 1/4-inch-thick slices
4 cups canned chicken broth
1/4 teaspoon (scant) saffron threads
Salt and pepper
1/4 cup minced fresh parsley

Steps:

  • Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper and garlic and sauté until vegetables are tender, about 6 minutes. Add sausage, broth and saffron and bring to boil, stirring occasionally. Reduce heat, cover and simmer until rice is tender, about 15 minutes. Remove from heat. Let stand 5 minutes. Season with salt and pepper. Mix in parsley and serve.

More about "swordfish and chorizo kabobs on mostly vegetable saffron rice recipes"

GRILLED SWORDFISH KABOBS WITH VEGETABLES - A …
Jul 6, 2022 Grilled Swordfish Kabobs with vegetables is an easy and tasty summer dinner. Swordfish is meaty, thick and holds up well to grilling. Best of …
From afoodcentriclife.com
Reviews 1
Cuisine American
Ratings 2
Servings 4
  • If using bamboo skewers, soak in water for about 30 minutes to reduce burning, or use thin metal skewers for kabobs. While the skewers are soaking, make the vinaigrette if using. Whisk all vinaigrette ingredients together in a small bowl.
  • Trim skin, if any, from fish and discard. Cut fish into approximately 1 1/4″ cubes. Cut peppers into about the same size. Cut zucchini into thick pieces about 3/4″ thick. Cut red onion into chunks. It will fall apart, but don’t worry. Work with the pieces. Thread pieces of fish and vegetables onto skewers alternating for color.
  • Heat the grill or broiler for a few minutes until hot. Brush kabobs with olive oil and sprinkle with salt and pepper. Grill or broil until done, about 1-2 minutes per side, until the fish is almost firm and the vegetables have crisp brown edges.


SWORDFISH KABOBS : RECIPES - COOKING CHANNEL RECIPE
Directions. Place swordfish in a non-reactive container. Whisk together zest, olive oil, coriander, herbs and salt. Pour marinade over swordfish and let marinate in refrigerator for 8 hours. Cut …
From cookingchanneltv.com


SWORDFISH KEBABS WITH GARLIC PARSLEY SAUCE RECIPE
With an abundance of fresh vegetables alongside lean protein, kebabs are a healthy way to enjoy the charred goodness of grilling. These skewers with large pieces of tender swordfish, zucchini ribbons, and baby potatoes, are served …
From cuisineathome.com


GRILLED SWORDFISH KABOBS WITH FRESH HERB PESTO SAUCE
Recipe. Grilled Swordfish Kabobs With Fresh Herb Pesto Sauce. Yield: 8 appetizer servings or 4 main course servings. Ingredients. 1 cup fresh basil leaves. 1 cup fresh parsley leaves. 1/2 …
From emerils.com


SWORDFISH CHORIZO KABOBS ON MOSTLY VEGETABLE SAFFRON RICE RECIPES
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 …
From tfrecipes.com


SWORDFISH RECIPES & MENU IDEAS | PAGE 3 - EPICURIOUS
Find quick & easy Swordfish recipes & menu ideas, search thousands of recipes & discover cooking tips from the ultimate food resource for home cooks, Epicurious.
From epicurious.com


SWORDFISH KABOBS : RECIPES : COOKING CHANNEL RECIPE | MICHAEL …
Cooking Channel serves up this Swordfish Kabobs recipe from Michael Symon plus many other recipes at CookingChannelTV.com
From cookingchanneltv.cel28.sni.foodnetwork.com


GRILLED SWORDFISH KABOBS - 2 SISTERS RECIPES BY ANNA …
May 24, 2024 Grilled Swordfish Kabobs is a delicious way to serve up some swordfish without fuss. Before grilling, cubes of swordfish are marinated and then paired with some vegetables and lemons. Simple, easy, and delicious tasting.
From 2sistersrecipes.com


SAFFRON SWORDFISH AND HERBED RICE - THE UNMANLY CHEF
Nov 7, 2014 Ingredients. 1 Tbsp. Sadaf Fish Seasoning, 1 Ounce. 2 Swordfish Steaks (Halved) 1 Tbsp. Dijon Mustard. 1 Tbsp. Mayonnaise. 1/2 Cup Panko. 4 Tbsp. Saffron Water.
From theunmanlychef.com


SWORDFISH AND CHORIZO KABOBS ON MOSTLY-VEGETABLE SAFFRON RICE …
Save this Swordfish and chorizo kabobs on mostly-vegetable saffron rice recipe and more from Rachael Ray's 30-Minute Get Real Meals: Eat Healthy Without Going to Extremes ...
From eatyourbooks.com


SWORDFISH SHISH KABOBS - RECIPE - COOKS.COM
Mar 21, 2006 SWORDFISH SHISH KABOBS. Soak bay leaves in water for 1 hour. Thaw fish if frozen, cut into 1 inch pieces. Place in plastic bag; set in bowl. In a small bowl, combine olive …
From cooks.com


SWORDFISH AND CHORIZO KABOBS ON MOSTLY VEGETABLE SAFFRON RICE …
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 …
From tfrecipes.com


GRILLED SWORDFISH AND VEGETABLE KABOB RECIPE
Grilled Swordfish and Vegetable Kabob. Skewer marinated swordfish, onions, peppers, zucchini and mushrooms for a colorful and healthful change of pace. Remember to add a squeeze of lemon before you dig in! Ready in 25 minutes. …
From whatsfordinner.com


RECIPE DETAIL PAGE - LCBO
1. Heat oil in a large skillet or sauté pan over medium heat. Add onion and chorizo and stir-fry for 5 minutes or until softened. Stir in garlic and cook another minute or until softened. Stir in rice …
From lcbo.com


Related Search