Swordfish Skewers Food
SWORDFISH SKEWERS WITH ESCOVEITCH TARTAR SAUCE
One of my favorite Jamaican dishes is escoveitch fish, which is made in the shacks along the beaches and streets of Jamaica. We made it this way for Memorial Day and WOW is all I can say! It is made over an open fire and served in a peppery vinegar sauce. Anyway, that is how I remember it! Chef Bradford Thompson, opts to skewer and grill his fish instead of frying it; he also transforms the sauce by mixing it with mayonnaise - it is oh so good!!(I used to buy it in a little store here in Miami and they used to use small fish - so when could eat a whole one at a time.) The sauce can be refrigerated for up to 3 days ahead. F&W Magazine, June 2008 edition.
Provided by Manami
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a small saucepan, combine the Scotch bonnet half with the onion, allspice, bay leaf, vinegar and sugar and bring to a boil.
- Remove from the heat, cover and let stand for 30 minutes; strain the vinegar into a medium bowl and let cool.
- Meanwhile, bring a medium saucepan of salted water to a boil and fill a bowl with ice water.
- Blanch the chayote and carrot in the boiling water just until crisp-tender, about 1 minute.
- Drain and transfer to the bowl of ice water.
- Drain and squeeze dry, then pat dry.
- Add the chayote and carrot to the vinegar along with the parsley, lemon zest, lemon juice and mayonnaise and season with salt and pepper.
- Mince the remaining Scotch bonnet half and add it to the sauce.
- Light a grill.
- Loosely thread the swordfish on 6 pairs of skewers.
- Thread the tomatoes on single skewers.
- Lightly brush the fish and tomatoes with oil and season with salt and pepper.
- Grill over moderately high heat, turning as necessary, until lightly charred and just cooked through, about 4 minutes for the tomatoes and 7 minutes for the swordfish.
- Transfer the skewers to a platter and pass the sauce at the table.
- ** WINE: Swordfish, while meaty, is not an oily fish so it can pair well with light reds and rosés, as well as whites (as can other similar fish). Try opening a chilled rosé from California with Thompson's skewers-it's a great outdoor, summertime combination. Two to look for are Bonny Doon Vineyard's strawberry-scented 2007 Vin Gris de Cigare or the crisp 2006 Terre Rouge Vin Gris d'Amador.
Nutrition Facts : Calories 360.2, Fat 19.4, SaturatedFat 3.6, Cholesterol 69.2, Sodium 428.8, Carbohydrate 14.8, Fiber 1.5, Sugar 5.5, Protein 31.4
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
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