Swordfish And Pineapple Brochettes Recipes

Steps:

• Remove skin from swordfish and cut into 1-inch cubes; set aside.
• Soak wooden skewers in water for 30 minutes
• In small bowl, stir together lemonade concentrate, garlic, vinegar, clam juice, lemon pepper, and parsley; set aside. Alternate fish and tomatoes on soaked skewers. Secure both ends with a wedge of lemon.
• Place skewers in a large resealable bag. Pour in marinade. Marinate in refrigerator for 1 to 2 hours.
• Remove skewers from refrigerator 30 minutes before cooking, to bring to room temperature.
• Light grill and preheat to medium-high. Brush and oil grate when ready to start cooking.
• Remove skewers from marinade and place on preheated, oiled grill. Discard marinade.
• Grill 3 to 4 minutes per side (about 12 to 16 minutes total). Serve hot.

Steps:

• Peel and core the pineapple. Cut part of the flesh into 12 (1-inch) cubes and reserve.
• Coarsely chop the rest of the pineapple and place in blender. Add the orange juice and ginger. Puree.
• Pour into a bowl or shallow baking dish.
• Cut the swordfish into 16 cubes. Add to the pineapple mixture and toss to coat. Marinate in the refrigerator for 1 hour.
• For each serving, alternate four swordfish cubes and three pineapple cubes on a skewer. Reserve the marinade.
• Place the skewers on a lightly oiled broiler pan. Broil 4 inches from the heat for 4-5 minutes, tuning to broil on all sides.
• Place the reserved marinade in a saucepan. Bring to a boil.
• Pour into a bowl. Whisk in the mayonnaise until smooth. Serve with the brochettes.

Steps:

• Cut the pineapple into 1/2-inch thick slices. Cut the slices into 1/2-inch cubes and discard the hard pieces that come from the core. Set aside to drain on paper towels. Use the melon baller to make balls from the honeydew, about the same size as the pineapple chunks. On very fine skewers or decorative toothpicks, thread a blueberry, a piece of pineapple, a mint leaf, a melon ball, a piece of pineapple, and finally, a blueberry. Chill, covered, until ready to serve, up to 8 hours. Just before serving, squeeze lime juice over the skewers.

Steps:

• Heat the grill to medium-high. Brush fish with olive oil and season with salt and pepper on both sides. Grill on one side until lightly golden brown, about 2 minutes, brush with some of the Pineapple Mustard Glaze. Flip over, brush with more of the Pineapple Mustard Glaze and continue grilling for 4 to 5 minutes, for medium doneness. Remove from the grill, brush with more of the Pineapple Mustard Glaze, place a tablespoon of the Cilantro Chimichurri on top of the fish, and serve Grilled Pineapple Salsa and Pickled Green Chiles alongside or on top.
• Combine the pineapple juice, vinegar, soy sauce, ginger, and brown sugar in a medium saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Add the mustard and cook an additional 2 minutes. Remove from the heat and add the lime juice, and white pepper. Let cool.
• Combine all ingredients in a small bowl and season with salt and pepper.
• Grill the pineapple on both sides until lightly golden brown. Remove from the grill and cut into 1/4-inch dice. Combine in a bowl with the remaining ingredients and season with salt and pepper, to taste.
• Place vinegar, salt and sugar in a small saucepan and bring to a boil. Continue boiling until the sugar and salt are completely dissolved. Place the chiles in a glass jar or nonreactive bowl and pour the hot vinegar mixture over.

Steps:

• Place bamboo skewers in a shallow bowl, cover with water, and soak for 30 minutes.
• Meanwhile, cut swordfish into 16 cubes. Place in a bowl, add 1/3 cup teriyaki sauce, and toss to coat. Place pineapple in another bowl, add chili-garlic sauce, and toss to coat. Marinate fish and pineapple at room temperature for 20 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cut green pepper into 16 pieces.
• Thread each skewer with fish, pineapple, and bell pepper pieces.
• Cook kebabs on the preheated grill until fish is just cooked through, 3 to 4 minutes per side.
• Sprinkle kebabs with sesame seeds. Serve with remaining teriyaki sauce for dipping.

Steps:

• Put the bay leaves and 24 12-inch wooden skewers in warm water to soak.
• Put the swordfish cubes in a shallow dish. Mix the orange juice, garlic, oil, pepper flakes and salt together and pour over the swordfish, turning the fish to coat it. Refrigerate to marinate 30 minutes.
• Light a grill.
• Holding two skewers close together, thread each with alternating swordfish, bay leaf, orange wedge and another bay leaf, repeating the ingredients and ending with a piece of swordfish.
• Grill the brochettes about 10 minutes, until the swordfish is cooked through. Serve on a bed of rice seasoned with salt and pepper. Sprinkle with parsley.

Steps:

• Preheat broiler.
• Combine all ingredients except fish in a saucepan, bring to a boil over medium heat, stirring occasionally.
• Reduce heat and summer for 3 minutes.
• Meanwhile, place fish on a broiler rack pan with nonstick spray and Broil 4 inches from heat source for about 10 minutes, brushing occasionally with mixture and turning once.
• Serve with additional sauce.