South Pacific Swordfish Kabob With Grilled Veggies

Name: South Pacific Swordfish Kabob With Grilled Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: You will need: 2 lbs extra thick swordfish steaks cut into 1 1/2 squares; 1 1/2 pounds cherry tomatoes; 3 green peppers rough cut into 1 inch or larger pieces; 3 large yellow onions rough cut into 1 inch or larger pieces; 1 30 oz can large pineapple chunks in water divided; 2 limes juiced and divided; 1/4 cup brown sugar; 1/2 cup bourbon; 1 cup soy sauce (you can substitute tamari, or low sodium soy sauce); 2 tbls sesame seeds; 1/2 cup minced garlic; 6 tbls fresh ground black pepper divided; 5 tbls crushed red pepper; 6 green onions chopped thin; 1/4 cup sesame oil; 1/4 cup veggie oil; 12 10-12 inch bamboo or stainless steel skewers; 2 large eggplants skin pealed and sliced length wise 1/2 in thick; 1/2 cup olive oil; 6 large portabella mushrooms rinsed and patted dry with towel; 3 cups brown rice; 4 tbls butter; 6 cups drinking water; 1 tbls sea salt; 4 bricks placed on grill about 10 inches a part length wise

Servings: persons

You will need: 2 lbs extra thick swordfish steaks cut into 1 1/2 squares
1 1/2 pounds cherry tomatoes
3 green peppers rough cut into 1 inch or larger pieces
3 large yellow onions rough cut into 1 inch or larger pieces
1 30 oz can large pineapple chunks in water divided
2 limes juiced and divided
1/4 cup brown sugar
1/2 cup bourbon
1 cup soy sauce (you can substitute tamari, or low sodium soy sauce)
2 tbls sesame seeds
1/2 cup minced garlic
6 tbls fresh ground black pepper divided
5 tbls crushed red pepper
6 green onions chopped thin
1/4 cup sesame oil
1/4 cup veggie oil
12 10-12 inch bamboo or stainless steel skewers
2 large eggplants skin pealed and sliced length wise 1/2 in thick
1/2 cup olive oil
6 large portabella mushrooms rinsed and patted dry with towel
3 cups brown rice
4 tbls butter
6 cups drinking water
1 tbls sea salt
4 bricks placed on grill about 10 inches a part length wise

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.
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.
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.
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.

2464

kcal

Calories

168

Fat

213

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 25 ingredients. The key ingredients include: You will need: 2 lbs extra thick swordfish steaks cut into 1 1/2 squares, 1 1/2 pounds cherry tomatoes, 3 green peppers rough cut into 1 inch or larger pieces, 3 large yellow onions rough cut into 1 inch or larger pieces, and more.

Yes, South Pacific Swordfish Kabob With Grilled Veggies 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.

That's it — enjoy your meal!