Grilled Swordfish Kabobs With Hawaiian Citrus & Honey-Mustard Sauce Recipe

Name: Grilled Swordfish Kabobs With Hawaiian Citrus & Honey-Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 10-inch wooden skewers - soaked in water for 30 minutes to prevent burning (or you can use metal ones if you have them); 4 swordfish filets (about 8 oz. each) - each cut into 8 pieces; 1 teaspoon Sea salt; 1 teaspoon Fresh ground black pepper; 1 large red pepper - ribbed, seeded and cut into 2-inch chunks; 1 large sweet onion (purple, Maui or Vidalia) cut into 2-inch chunks; 1 pineapple - peeled, cored & cut into 1-inch chunks - reserve juice for sauce; 3 limes - cut into 1/4 inch slices (ends removed); 1/2 pound small whole mushrooms - baby bellas, button, or shitake - brushed and stemmed; For the Sauce:; 1 teaspoon dark sesame oil; 1 tablespoon light sesame oil; 2 cloves crushed garlic (about 1 tbsp.); 2 teaspoons freshly grated ginger (from 2-inch piece of fresh ginger - peeled); 1 cup fresh pineapple juice; 1/3 cup thawed concentrated orange juice; 1 Juice and zest of 1 lemon; 1 Juice and zest of 1 lime; 1 cup unsweetened coconut milk; 2 tablespoons Dijon mustard; 1 tablespoon hoisin sauce; 1 tablespoon reduced sodium soy sauce; 1/2 cup orange blossom honey; 1/4 cup chopped cilantro leaves; 1 dried pasilla chili

Servings: persons

16 10-inch wooden skewers - soaked in water for 30 minutes to prevent burning (or you can use metal ones if you have them)
4 swordfish filets (about 8 oz. each) - each cut into 8 pieces
1 teaspoon Sea salt
1 teaspoon Fresh ground black pepper
1 large red pepper - ribbed, seeded and cut into 2-inch chunks
1 large sweet onion (purple, Maui or Vidalia) cut into 2-inch chunks
1 pineapple - peeled, cored & cut into 1-inch chunks - reserve juice for sauce
3 limes - cut into 1/4 inch slices (ends removed)
1/2 pound small whole mushrooms - baby bellas, button, or shitake - brushed and stemmed
For the Sauce:
1 teaspoon dark sesame oil
1 tablespoon light sesame oil
2 cloves crushed garlic (about 1 tbsp.)
2 teaspoons freshly grated ginger (from 2-inch piece of fresh ginger - peeled)
1 cup fresh pineapple juice
1/3 cup thawed concentrated orange juice
1 Juice and zest of 1 lemon
1 Juice and zest of 1 lime
1 cup unsweetened coconut milk
2 tablespoons Dijon mustard
1 tablespoon hoisin sauce
1 tablespoon reduced sodium soy sauce
1/2 cup orange blossom honey
1/4 cup chopped cilantro leaves
1 dried pasilla chili

1
Heat both of the oils in a medium saucepan. Add garlic and ginger and cook for 1-2 minutes or until fragrant - don't let the garlic or ginger brown. Add remaining ingredients for the sauce and bring mixture to a boil. Remove from heat and allow it to cool completely. When liquid has cooled and chili is softened, remove chili; remove seeds, mince chili and return minced chili to the pan.
2
Place the swordfish in a glass dish and season with salt and pepper; pour 1/2 cup of the cooled sauce over fish, coating all of the pieces by working it in with your hands. Allow the fish to marinate for one hour at room temperature. Remove swordfish from marinade and pat dry with paper towels.
3
Meanwhile, bring remaining sauce in the pan to a boil, stir, reduce heat and simmer (stirring often) for about 10 minutes or until reduced to about 11/2 cups.
4
Prepare the grill: To prevent the kabobs from sticking to the grill, oil the grill with an oiled paper towel and heat the grill to about 450u00b0 for a very hot grill.
5
While the fish is marinating and grill is heating up, cut up the vegetables into 2-inch chunks. (If you prefer fully cooked and tender veggies, blanch the red pepper and onion in boiling water for about 1 minute and immediately plunge into ice water to stop the cooking process. Precooking the veggies will help them cook at the same rate as the fish. For a crunchier texture, just skip this process.)
6
To keep the fish and veggies from spinning on the skewers, use 2 skewers, side by side, for each kabob. Divide the ingredients up evenly and thread a piece of red pepper, then onion, slice of lime, swordfish, pineapple, mushroom, onion, swordfish, lime, then red pepper, etc. until you have 4 pieces of swordfish for each kabob. Repeat with the remaining skewers, making 2 skewers per person.
7
Cook kabobs for about 4-5 minutes on each side, for a total of about 8-10 minutes, or until the fish turns opaque, turning and basting with some of the sauce. Do not overcook the fish or it will be too dry.
8
Serve: Pour a little sauce in the center of each plate. Using a fork, slide the fish and veggies off of skewers onto each plate. Pour a little extra sauce over each serving.

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 16 10-inch wooden skewers - soaked in water for 30 minutes to prevent burning (or you can use metal ones if you have them), 4 swordfish filets (about 8 oz. each) - each cut into 8 pieces, 1 teaspoon Sea salt, 1 teaspoon Fresh ground black pepper, and more.

Yes, Grilled Swordfish Kabobs With Hawaiian Citrus & Honey-Mustard Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Swordfish Kabobs With Hawaiian Citrus & Honey-Mustard Sauce

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