Swordfish Skewers With Escoveitch Tartar Sauce Food

LEMON PEPPER GRILLED SWORDFISH KABOBS

Steps:

• Cut swordfish into 1-inch cubes then add to a resealable plastic bag. Add the olive oil, lemon zest, black pepper, anchovy paste and thyme to the bag then seal. Gently massage the bag until the marinade is well mixed and the fish coated. Place the bag onto a plate and refrigerate for 1 hour.
• Meanwhile, submerge the skewers in water so they soak.
• After 1 hour, heat grill to medium-high heat (or place a grill pan over medium heat).
• Divide the swordfish cubes between each skewer then grill until just cooked through, about 2 minutes per side. Transfer to a serving plate and squeeze lemon juice over the fish.

SWORDFISH SKEWERS

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.

SWORDFISH SKEWERS WITH ESCOVEITCH TARTAR SAUCE

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.

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!

CAESAR-ROASTED SWORDFISH

Steps:

• Preheat the oven to 500 degrees F. (Be sure your oven is very clean.) Line a sheet pan with aluminum foil.
• For the Caesar sauce, place the garlic, parsley, anchovy paste, and mustard in the bowl of a food processor fitted with the steel blade and pulse until the garlic is minced. Add the mayonnaise, lemon zest, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper and pulse to make a smooth sauce.
• Place the swordfish steaks on the pan and sprinkle both sides generously with salt and pepper. Set aside one third of the sauce to serve with the cooked fish. Spread the fish on one side with half the remaining sauce, turn the fish, and spread the remaining sauce on the second side. Sprinkle with the scallions and allow to stand for 10 minutes.
• Roast the fish for 10 to 12 minutes, until the center is just barely cooked. Cover the fish with aluminum foil and allow to rest on the pan for 10 minutes.
• Meanwhile, heat the oil in a small saute pan until very hot, add the capers, and cook for 30 to 60 seconds, until they start to pop and are a little crisp. Serve the swordfish hot with the lemon wedges, frizzled capers, and the reserved Caesar sauce.

SWORDFISH SKEWERS GLAZED WITH SWEET AND SOUR SAUCE

Steps:

• Preheat grill to medium-high heat.
• In a small saucepan, bring the balsamic vinegar to a boil. Lower the heat and reduce the vinegar to about 1/3 cup, and set aside.
• In a medium saucepan with boiling water, add the pearl onions, and cook until soft but still firm, about 4 minutes. Drain and let stand until cool enough to handle. Remove the skins, leaving the root intact and the onion whole.
• In a large bowl, toss the swordfish cubes, onions, and olive oil together. Season lightly with salt and pepper and toss again.
• Thread the fish, onions, and bay leaves onto wooden or metal skewers. Divide the ingredients evenly, alternating them on the skewers. Grill the fish skewers for about 1 minute on each side, for a total 4 minutes.
• To serve, drizzle with a little of the balsamic reduction.

SWORDFISH SKEWERS WITH CILANTRO-MINT PESTO

Steps:

• To prepare pesto, combine first 8 ingredients in a food processor; process until smooth. Let stand 30 minutes.
• Prepare grill to medium-high heat.
• To prepare skewers, combine lime rind and next 5 ingredients through 2 garlic cloves in a large zip-top plastic bag. Add fish to bag; seal. Marinate in refrigerator for 30 minutes, turning bag once. Remove fish from bag; discard marinade. Thread fish and tomatoes alternately onto each 8 skewers; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Place skewers on a grill rack coated with cooking spray; grill 6 minutes or until desired degree of doneness, turning every 2 minutes. Serve with pesto.

TARTAR SAUCE

Steps:

• Mix all ingredients in a bowl.
• Refrigerate for 1 or more hours to blend the flavors.
• Stir with spoon before using.
• Store in a covered glass container in the fridge.
• **NOTE** if you prefer a sweeter tartar sauce, just add in some sugar to taste.

SWORDFISH SKEWERS GLAZED WITH SWEET AND SOUR SAUCE

Steps:

• Bring the balsamic vinegar to a boil in a small saucepan. Lower the heat to a gentle boil and cook until the vinegar is reduced to about 1/3 cup. Set aside.
• Drop the pearl onions into a medium saucepan of boiling water and cook until softened but still quite firm, about 4 minutes. Drain and let stand until cool enough to handle. Slip off the skins, leaving the root intact and the onion whole.
• Toss the swordfish cubes, onions, and olive oil together in a bowl. Season lightly with salt and pepper and toss again.
• Prepare a charcoal or gas grill.
• Thread the fish, onions, and bay leaves onto long wooden or metal skewers, dividing the ingredients evenly among the skewers and alternating them as you like. Grill the skewers about 4 inches from the heat, about 1 minute on each side (for a total of 4 minutes). Serve with drizzles of balsamic reduction and pass remaining reduction separately.

TARTAR SAUCE

Steps:

• Mix all the ingredients together.
• Allow to stand for at least 1 hour before serving, to allow the flavours to blend.