Advertisement

Pineapple swordfish kebabs are quick, easy, tasty dish

September 21, 2012|Scott Anderson | Culinary Passion

These pineapple swordfish kebobs are loaded with color and flavor. This also gives you a recipe that's easy on your wallet, your waistline and your time. 

I prefer swordfish, but you can substitute chicken, pork, beef, shrimp or simply go vegetarian with this dish.

The keys to this recipe are the simple ingredients put together on sticks that are marinated in General Tso's sauce just before grilling.

Be sure to cut all ingredients to the same size and pre-cook tough cuts of steak so they do not under cook while your veggies slowly carbonize on your grill. 

If you prefer to make up your own marinade, then try a 1 tablespoon of soy, 1 cup of orange juice and 1 tablespoon of honey mixed together. Trust me, its really that simple.



Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.



Pineapple swordfish kebabs



4 10-inch wooden skewers

1 onion, peeled and cut into 1 1/2-inch pieces

1 to 2 pounds swordfish steaks, cut into 1 1/2-inch cubes

2 pounds baby sweet mixed bell peppers

1 pineapple, peeled and cut into 1 1/2-inch cubes

1 pounds button mushrooms, cleaned

1 teaspoon fine sea salt

1 teaspoon fresh cracked black pepper

1 jar favorite General Tso's sauce





Soak skewers in water at least 2 hours before grilling, remove from water one at a time and thread in alternating sequence, onion, swordfish, pepper, swordfish, pineapple, swordfish and mushroom.  Then repeat to finish the skewer.

Alternate the vegetables any way you like, just be sure to have a veggie between each piece of swordfish. 

When you are done with each skewer, lay them on a jellyroll or 1/2 sheet pan. Sprinkle salt and pepper across the skewers and then lightly brush the sauce on the skewers. Roll the skewers to make sure you coat evenly. If you decide to make the sauce listed above simply let the skewers sit in the pan as you drizzle the sauce over them. Once you have sauced the skewers, wrap up the skewers on the pan and place in fridge for at least 30 minutes.

Fire up the grill to medium high heat or preheat the oven to 350 degrees. When hot, remove the skewers from the fridge, let rest on the counter for 7 minutes to come to room temperature and then place into the oven or on the grill. Remove from the pan and place onto the hot grates. Be sure to watch the skewers closely for hot spots on the grill, you don't want to overcook the fish, or it will be very dry and tasteless.

Cook for 3 to 4 minutes per side then rotate to cook evenly, brushing on sauce at the last minute just when the fish has firmed up and the veggies are just getting tender and browned.

If you choose the oven method, rotate the skewers half way through the cooking process at about 6 minutes, depending upon how hot your oven cooks. Brush on some more sauce, and finish cooking on the flip side for 4 to 6 minutes, until fish has firmed up and the veggies are just getting tender and lightly browned.

Remove skewers from heat, tent with foil for about 1 to 2 minutes, while you prepare a plate of fresh-cooked Jasmine rice. 

Place the skewers on the rice and serve with a side of General Tso's that you did not use as a marinade or brush onto the skewers.

Advertisement
The Herald-Mail Articles
|
|
|