Tandoori Swordfish 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:

• 1. Pulse pistachios 20 sec to make a breadcrumb consistency. Mix in bowl with chopped cilantro, oil, and salt and pepper. Set aside 2. Preheat oven to 400. Salt and pepper both sides of steaks and place on foil lined tray. Spread crust on top of steaks and pour veg. broth at bottom of pan (steam from broth keeps the fish moist). Bake in oven for 8 min and then broil under high heat for another minute or two to brown the top. 3. Squeeze a little lemon juice on top and serve with sauteed spinach and papaya chunks.

Steps:

• Place steaks in a deep plate and grate the rind of the lemon over it. Drizzle with oil and season with thyme, salt and pepper. Make sure both sides are evenly marinated for a few minutes until grill is hot. Sauce: Remove the core from the yellow tomatoes and cut a cross in the skins. Quickly blanch in boiling water for about 10 seconds, and then shock under cold running water. Peel off the skin and discard. Cut the peeled tomatoes into 8 pieces each. Cut the cherry tomatoes into halves. Place the tomatoes (or sauce if using) in center of a sheet of foil. Sprinkle with onion, basil, garlic, zucchini and season with salt, pepper and chili flakes. Add the wine, place second sheet of foil over the ingredients and seal so no air can escape. Put the steaks on a hot grill and place the packet next to them. Cook fish for about 4 minutes each side to medium rare. The cartoccio will blow up like a balloon as its ingredients cook. Cut the pouch open with scissors, being careful not to burn yourself with the escaping steam. Place the sauce in the center of each plate and add a fish steak. Garnish with a thin crouton, pine nuts, fresh basil, basil oil and some sea salt.

Steps:

• mix it all up

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:

• Mix all of the ingredients (but not the swordfish) in large bowl to blend. Add swordfish to yogurt mixture, gently toss Cover with plastic wrap and refrigerate at least 1 hr. (Can be made a day ahead, keep refrigerated) Prepare grill (medium high) or preheat broilerl Thread swordfish on skewers Grill or broil about 5 minutes, turning frequently