Swordfishandpineapplebrochettes Recipes

LEMON SWORDFISH BROCHETTES

Steps:

• Remove skin from swordfish and cut into 1-inch cubes; set aside.
• Soak wooden skewers in water for 30 minutes
• In small bowl, stir together lemonade concentrate, garlic, vinegar, clam juice, lemon pepper, and parsley; set aside. Alternate fish and tomatoes on soaked skewers. Secure both ends with a wedge of lemon.
• Place skewers in a large resealable bag. Pour in marinade. Marinate in refrigerator for 1 to 2 hours.
• Remove skewers from refrigerator 30 minutes before cooking, to bring to room temperature.
• Light grill and preheat to medium-high. Brush and oil grate when ready to start cooking.
• Remove skewers from marinade and place on preheated, oiled grill. Discard marinade.
• Grill 3 to 4 minutes per side (about 12 to 16 minutes total). Serve hot.

GRILLED SWORDFISH WITH PINEAPPLE PLANTAIN CHUTNEY

Steps:

• For Chutney:
• Melt 2 tablespoons butter in heavy medium skillet over medium-high heat. Add plantain; sauté until golden, about 8 minutes. Remove from heat. Mix pineapple, 1/2 cup wine, stock and chili in heavy medium saucepan. Stir over medium heat until most of liquid evaporates and pineapple is soft, about 10 minutes. Add plantain and stir to blend. Season with salt and pepper.
• For fish:
• Prepare barbecue (medium-high heat) or preheat broiler. Mix lime juice, shallots and honey in blender. Gradually add oil and blend well. Brush mixture liberally over fish. Season fish with salt and pepper.
• Grill fish until cooked through, basting with lime mixture, about 4 minutes per side. Serve with chutney.

PINEAPPLE SWORDFISH

Steps:

• Preheat broiler.
• Combine all ingredients except fish in a saucepan, bring to a boil over medium heat, stirring occasionally.
• Reduce heat and summer for 3 minutes.
• Meanwhile, place fish on a broiler rack pan with nonstick spray and Broil 4 inches from heat source for about 10 minutes, brushing occasionally with mixture and turning once.
• Serve with additional sauce.

SWORDFISH AND PINEAPPLE BROCHETTES

Steps:

• Peel and core the pineapple. Cut part of the flesh into 12 (1-inch) cubes and reserve.
• Coarsely chop the rest of the pineapple and place in blender. Add the orange juice and ginger. Puree.
• Pour into a bowl or shallow baking dish.
• Cut the swordfish into 16 cubes. Add to the pineapple mixture and toss to coat. Marinate in the refrigerator for 1 hour.
• For each serving, alternate four swordfish cubes and three pineapple cubes on a skewer. Reserve the marinade.
• Place the skewers on a lightly oiled broiler pan. Broil 4 inches from the heat for 4-5 minutes, tuning to broil on all sides.
• Place the reserved marinade in a saucepan. Bring to a boil.
• Pour into a bowl. Whisk in the mayonnaise until smooth. Serve with the brochettes.