Swordfish Kabobs With Pasta Provençal Food

SWORDFISH KABOBS WITH BALSAMIC GLAZE

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!

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.

SWORDFISH KABOBS

Steps:

• 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 peppers and onions into 1-inch squares. Skewer your ingredients rotating them 1 at time, first the swordfish, then a pepper square, followed by a chunk of onion, and a cherry tomato. Brush with marinade and grill for about 2 minutes on each side.

SWORDFISH PROVENCAL

Steps:

• In a large bowl sprinkle the garlic with a generous pinch of salt and add the vinegar slowly drizzle in 1/3 cup of the olive oil whisking constantly to make a vinaigrette season with pepper to tasted and reserve.
• Cook the potatoes in boiling salt water until tender but not mushy about 20 minutes drain slice the potatoes and place in another large bowl layer the green beans atop the potatoes followed by the pepper red onion capers and bail do not toss until serving time.
• Bring a pot of salt water to a boil place green beans in the pot 5 minutes remove beans.
• Preheat grill.
• Meanwhile combine the remaining 2 tbsp of olive oil and lemon juice in a bowl add the swordfish and coat well let marinate for 5 to 10 minutes.
• Season fish with salt and pepper to taste place the fish in a lightly oiled grill grill fish 4 minutes on each side or 125°F thermometer remove to the center of large decorative platter.
• Gently toss the reserved vegetables with the vinaigrette and arrange surrounding the swordfish sprinkle the chopped egg on top some black pepper over and garnish with chopped parsley.

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.

SWORDFISH KABOBS WITH PASTA PROVENçAL

Steps:

• TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients. Cut the swordfish into 1-inch cubes. Quarter the onion and separate it into leaves. Place the fish and onion in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 30 minutes. TO MAKE THE PASTA: In a large sauté pan over medium-high heat, warm the oil and cook the onion until translucent, 2 to 3 minutes. Add the garlic and pepper flakes and cook for 1 to 2 minutes more. Add the wine and tomatoes bring to a boil, then reduce heat to a simmer. Keep warm over low heat. In a large pot of boiling salted water cook the pasta according to the package directions until al dente. Drain and pour into the sauté pan. Toss to combine. Add the basil and season with salt and pepper. Set aside over very low heat. Remove the swordfish and onion from the bag and discard the marinade. Thread the pieces alternately onto skewers. Grill over Direct Medium heat until the swordfish is cooked through but still moist, 6 to 8 minutes, turning once halfway through grilling time. Remove from the grill and serve warm with the pasta.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

SWORDFISH KABOBS

Steps:

• Combine garlic, cumin, chili powder, vinegar, molasses, and orange and lime juices in a small saucepan; bring to a boil over high heat. Boil for 2 minutes, remove from heat, and set aside. Halve lemons crosswise, and cut each half into 4 wedges.
• On each of six long metal skewers, arrange 4 lemon wedges, 3 bay leaves, 3 pieces of fish, and 2 tomatoes. Kabobs can be prepared up to this point and refrigerated for up to 6 hours before cooking.
• Heat grill to medium hot. Sprinkle kabobs with the salt and pepper, and spoon glaze over them. Grill until fish is opaque to the center and lightly charred, 3 to 4 minutes per side; brush with glaze several times while cooking. Remove skewers, and serve.

SWORDFISH CALABRIAN-STYLE

Steps:

• Mix together 2 tablespoons of the olive oil, lemon juice, salt, and pepper in a medium bowl. Add the fish and stir enough to get it coated. Let it marinate for about 15 minutes. Remove fish from the marinade and pat dry.
• Heat remaining olive oil in a large skillet over medium-high heat. Fry the onion until golden, about 8 minutes, then add the fish. Brown the chunks of fish, about 1 minute per side; remove from the pan and set aside.
• Stir the flour into the skillet; cook and stir until lightly browned. Gradually stir in the white wine. Return the fish to the pan, and add the fava beans. Sprinkle with fresh parsley, cover, and simmer for 2 to 3 minutes, or until the fish flakes easily with a fork. Serve hot.