Swordfish Kabobs

with Citrus Rum Sauce

Chef Kevin Kelly June 12, 2009

With the calm seas of summer you’ll likely have more opportunities to venture offshore in search of the mighty broadbill swordfish. If you’d rather spend your time closer to shore and don’t enjoy soaking baits under the cover of darkness, don’t worry as the popularity of this great game fish has reached levels never seen before. No matter where you reside, it should be no problem acquiring fresh swordfish steaks. Swordfish meat is firm but tender, which helps prevent the cubes from falling apart on the grill. I chose to plate this great summertime dish with couscous and tiger prawns, garnished with parsley and sliced lemon & lime. After tasting this delicious treat, your significant other might not be so inclined to tell you “No” the next time you ask if it’s ok to venture to the Dark Side. I can’t think of a better way to spend a summer afternoon than barbequing fresh swordfish kabobs with family and friends. Enjoy!

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Ingredients

Serves Two

  • 16 ounces fresh swordfish
  • 1 tablespoon olive oil
  • 1/4 cup diced onions
  • 2 tablespoon diced carrots
  • 2 tablespoon diced celery
  • 1 tablespoon chopped garlic
  • 1/2 cup dark rum
  • 1/2 cup orange juice
  • 1 cup chicken stock
  • 2 bay leaves
  • 1 tablespoon black peppercorn
  • 1 tablespoon tomato paste
  • 1/2 cup couscous

Method

  • Cut swordfish into 1-inch cubes and mix in small bowl with olive oil, salt & pepper and chopped garlic. Cover and place in fridge for 1-hour.
  • Preheat grill to medium-high.
  • Skewer swordfish while alternating with fresh papaya, pineapple, cherry tomato and red onions. Add as much or as little fruit and vegetables as you would like.
  • Place skewers on grill and baste with marinade while turning every minute or so, making sure the fish has grill marks on both sides. Avoid overcooking.

Marinade
Sauté onions, carrots, and celery on medium heat. Add rum, bay leaves and peppercorns. Simmer for 2-minutes. Add ½ cup chicken stock, orange juice and tomato paste and bring to boil. Reduce heat and simmer for 15-minutes. Strain through a fine mesh sieve and discard vegetables. Return to low heat and slowly add a blend of cold water and cornstarch until sauce thickens.

Couscous
Bring ½ cup chicken stock and saffron to a boil. The saffron is used to give the couscous a beautiful golden hue. Pour mixture over ½ cup of couscous, cover and let sit for 15-minutes. Add diced cilantro, parsley and red onions for additional flavor.

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