Swordfish And Pineapple Brochettes

1. 1

   Peel and core the pineapple. Cut part of the flesh into 12 (1-inch) cubes and reserve.

2. 2

   Coarsely chop the rest of the pineapple and place in blender. Add the orange juice and ginger. Puree.

3. 3

   Pour into a bowl or shallow baking dish.

4. 4

   Cut the swordfish into 16 cubes. Add to the pineapple mixture and toss to coat. Marinate in the refrigerator for 1 hour.

5. 5

   For each serving, alternate four swordfish cubes and three pineapple cubes on a skewer. Reserve the marinade.

6. 6

   Place the skewers on a lightly oiled broiler pan. Broil 4 inches from the heat for 4-5 minutes, tuning to broil on all sides.

7. 7

   Place the reserved marinade in a saucepan. Bring to a boil.

8. 8

   Pour into a bowl. Whisk in the mayonnaise until smooth. Serve with the brochettes.

* Per serving · 4 servings · Values may vary.

No additional tips available.