Best 3 Swordfish Skewers Recipes
Swordfish skewers are a delectable seafood dish that captures the essence of summer grilling. With their firm texture and mild flavor, swordfish steaks are perfectly suited for skewering and grilling, allowing for even cooking and a beautiful char. Whether you prefer a simple marinade or a more complex rub, the possibilities are endless when it comes to creating delicious swordfish skewers. This article will guide you through the process of selecting the best swordfish, preparing the skewers, and cooking them to perfection, ensuring a flavorful and memorable meal that will impress your friends and family.
Here are our top 3 tried and tested 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.
SWORDFISH, POTATO, AND ONION SKEWERS WITH GOLDEN-RAISIN AGRODOLCE
Chunks of swordfish are wrapped in pancetta and threaded onto rosemary branches, along with baby potatoes and cipollini onions, in this tasty, mostly make-ahead take on the Italian meat skewers known as spiedini.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h15m
Number Of Ingredients 12
Steps:
- Strip thick sprigs from rosemary branches, leaving behind small, tender ones. Chop enough stripped leaves to yield 1 teaspoon; reserve remainder for another use. Soak branches (or skewers) in water 30 minutes; drain.
- Meanwhile, halve, peel, and thinly slice 3 onions. Heat oil in a saucepan over medium. Add sliced onions and cook, stirring occasionally, until golden in places, about 10 minutes. Remove from heat; stir in raisins, wine, vinegar, sugar, chopped rosemary, bay leaf, 1 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil over medium-high and cook, stirring occasionally, until syrupy, about 15 minutes.
- Place potatoes in a pot and cover with 2 inches of water; season with salt. Bring to a boil and cook 5 minutes. Add remaining 12 onions and continue to boil until potatoes are easily pierced with the tip of a knife, 2 to 3 minutes more; drain and let stand until cool enough to handle.
- Preheat grill for direct-heat cooking (medium-high on a gas grill). Thread vegetables onto separate rosemary branches, piercing with stem end of each branch; brush with oil. Season potatoes, onions, and fish with salt and pepper. Wrap each piece of fish in a slice of pancetta, then thread onto remaining branches. Brush grates with oil. Grill potatoes and onions 5 minutes. Add fish and continue to grill, turning occasionally, until vegetables are charred in places and fish is just cooked through, 8 to 10 minutes. Serve, with agrodolce.
Tips:
- Choose the right swordfish. Look for fresh swordfish that is firm to the touch and has a mild, slightly sweet smell. Avoid fish that is soft or has a strong odor.
- Cut the swordfish into 1-inch cubes. This will help the fish cook evenly on the skewers.
- Marinate the swordfish. This will help to flavor the fish and keep it moist while cooking. You can use a variety of marinades, but a simple combination of olive oil, lemon juice, garlic, and herbs is a good place to start.
- Soak the skewers in water for 30 minutes before using them. This will help to prevent them from burning on the grill.
- Preheat your grill to medium-high heat. This will help to sear the swordfish and prevent it from sticking to the grill.
- Cook the swordfish skewers for 8-10 minutes, or until the fish is cooked through. Be sure to turn the skewers every few minutes to ensure even cooking.
- Serve the swordfish skewers with your favorite sides. Some popular options include grilled vegetables, rice, or salad.
Conclusion:
Swordfish skewers are a delicious and versatile dish that can be enjoyed by people of all ages. With a little planning and preparation, you can easily make this dish at home. So next time you're looking for a healthy and flavorful meal, give swordfish skewers a try!
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