Herbed Swordfish And Shiitake Kebabs Food

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.

ROSEMARY-SKEWERED SWORDFISH KEBABS

Steps:

• Pour 1/4 cup oil into a wide, shallow, nonreactive dish. Stir in the lemon and orange zests, 1/2 tablespoon of the thyme and all but 1 tablespoon of the chopped rosemary. Add the swordfish to the marinade and turn to coat the fish completely. Refrigerate 2 to 24 hours.
• Preheat gas grill to high or prepare a charcoal grill, letting the coals burn until white ash is visible. Remove the swordfish from the marinade, brushing off any solids. Skewer the fish pieces with the rosemary branches (about 4 pieces per branch). Season each kebab with salt and pepper. Place the skewers on the hot grill and cook, turning as needed, until cooked through, approximately 4 minutes total.

SWORDFISH KEBABS WITH MINT PESTO

Steps:

• Put the fish cubes in a bowl. Soak eight 8-inch wooden skewers in water for at least 30 minutes.
• Meanwhile, make the pesto: Put the almonds and garlic in a food processor and pulse until finely chopped. Add the mint, parsley and lemon zest and pulse until finely ground. Transfer the mixture to a small bowl and whisk in the olive oil; loosen with 1 tablespoon water, if needed. Season the pesto with salt, pepper and the red pepper flakes, if using. Pour about one-third of the pesto over the swordfish and toss to evenly coat. Reserve the remaining pesto for serving. Refrigerate the swordfish for at least 30 minutes and up to 4 hours.
• Preheat a grill to medium high. Skewer 3 or 4 chunks of swordfish on each skewer. Grill, turning once, until just cooked through, 2 to 3 minutes per side. Drizzle the skewers with the reserved pesto and serve with lemon wedges.

TUNA KEBABS

Steps:

• Set 4 bamboo skewers to soak in warm water. Preheat the broiler or compression grill for 10 minutes.
• For the sauce: Heat oil in a small saucepan over medium high heat and fry the garlic and ginger for 2 minutes to release flavorful oils. Add 1/4 cup of the wine, tamari, brown sugar, and Shanghai Spice Mix. Remove from the heat and add the peanut butter, stirring until smooth. Set aside and keep warm.
• For the tuna kebabs: String 5 tuna pieces and 4 artichoke halves alternately on each bamboo skewer, starting and ending with tuna. Brush the kebabs with the sauce. Broil the kebabs for 3 minutes on each side or until the tuna is white throughout.
• Add the remaining wine to the rest of the sauce to thin it to a pouring consistency.
• Serve kebabs garnished with chopped cilantro or parsley on top.
• Note: To make Shanghai Ethmix:
• 7 tablespoons crushed red pepper flakes 2 3/4 teaspoons ground ginger 2 3/4 teaspoons ground anise
• Grind to a fine powder.

SWORDFISH KEBABS

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.