Swordfish Kebabs with Lemon and Pepper Butter
Makes 6 servings
Ingredients:
3 pounds swordfish (steaks or chunks) cut into 1 1/4-inch cubes
1 1/2 each red and yellow bell peppers, cored, seeded, cut into 1 1/4-inch squares
sea salt to taste
juice of 3 limes
1 stick unsalted butter
freshly ground pepper
Preparation:
Place fish in one layer in a shallow glass dish. Combine peppers, lime juice, butter, sea salt and freshly ground pepper. Pour over fish and marinate about 1 to 2 hours, at room temperature.
Thread fish pieces on skewers, alternating with various colors of peppers. Grill, turning and basting frequently with remaining marinade -- about 10 minutes. Salt to taste. Pour any remaining marinade over kebabs and serve.
Tip: Make sure you soak wooden skewers for at least one hour before drying off and threading the fish and vegetables on them. This will help to keep them from catching fire on the grill.
Wine Tip: Sauvignon Blanc is such a winner with fish and also with summer food, that I can think of a whole bunch that would go great with these kebabs. Try one of the luscious, tropical fruity ones from New Zealand - Babich is dee-lish and a good value. Murphy-Goode Fumé Blanc (not Reserve) or St. Supéry are my faves from California.
Source: Chef June Jacobs, CCP, http://www.feastivals.com
Ingredients:
3 pounds swordfish (steaks or chunks) cut into 1 1/4-inch cubes
1 1/2 each red and yellow bell peppers, cored, seeded, cut into 1 1/4-inch squares
sea salt to taste
juice of 3 limes
1 stick unsalted butter
freshly ground pepper
Preparation:
Place fish in one layer in a shallow glass dish. Combine peppers, lime juice, butter, sea salt and freshly ground pepper. Pour over fish and marinate about 1 to 2 hours, at room temperature.
Thread fish pieces on skewers, alternating with various colors of peppers. Grill, turning and basting frequently with remaining marinade -- about 10 minutes. Salt to taste. Pour any remaining marinade over kebabs and serve.
Tip: Make sure you soak wooden skewers for at least one hour before drying off and threading the fish and vegetables on them. This will help to keep them from catching fire on the grill.
Wine Tip: Sauvignon Blanc is such a winner with fish and also with summer food, that I can think of a whole bunch that would go great with these kebabs. Try one of the luscious, tropical fruity ones from New Zealand - Babich is dee-lish and a good value. Murphy-Goode Fumé Blanc (not Reserve) or St. Supéry are my faves from California.
Source: Chef June Jacobs, CCP, http://www.feastivals.com
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