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1
Marinade for the swordfish: in a large bowl add the following; 1/2 of lime juice, brown sugar, bourbon, 1/2 cup soy sauce, sesame seeds, garlic, 3 tbls black pepper, crushed red pepper, green onions, sesame oil, and veggie oil. Mix well with fork. Then pour mix, swordfish, and 1/2 pineapples into a large plastic bag and make sure the seal is closed tightly. Place in refrigerator for 1-2 hours.
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2
For the rice: Bring the six cups of water to a boil with salt and butter, add the rice. Reduce heat to medium low, stir rice, and cover. Cook for 40-50 minutes. Stir occasionally. When done, stir well and set aside until service.
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3
If using bamboo skewers soak them in water now, they need about 1/2 hour of soaking. Bring grill to a med/hi heat about 400 degrees F, also now arrange the bricks. Start preparing the kabobs, lay out the tomatoes, onions, and green peppers and the marinated swordfish and pineapple reserving the marinade itself in a bowl. Build the kabobs by sliding the swordfish, pineapple chunks, and vegetables randomly onto the skewers using onion between each addition. Leave about an inch at each end for easy handling. Lay out all the built kabobs on a large plate. As for the mushrooms and eggplant; slice the stems off the mushrooms and lightly smear each with some olive oil. Sprinkle with pepper. Rub olive oil and pepper into eggplant well.
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4
Bring kabobs, eggplant, mushrooms, and bowl of marinade reserve with a paint brush to the grill. Make sure grill is clean and well oiled. Place kabobs suspended between bricks, eggplant, and mushrooms on grill. Baste kabobs delicately with marinade. Grill for 8 minutes then turn everything over. Baste kabobs with remaining marinade and grill for another 6-8 minutes until swordfish is done. Return everything to a large plate for service. For service eat family style with lots of plates and bowls. On the table you will want to have salt, pepper, soy sauce, extra bowl of pineapple, and maybe some hot Asian chilies. Enjoy.
