Swordfish Kabobs With Citrus Rum Sauce

1. 1

   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.

2. 2

   Preheat grill to medium-high.

3. 3

   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.

4. 4

   Place skewers on grill and baste with marinade while turning every minute or so, making sure the fish has grill marks on both sides.

5. 5

   Saute onions, carrots, and celery on medium heat. Add rum, bay leaves and peppercorns. Simmer for 2-minutes. Add 1/2 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.

6. 6

   Bring 1/2 cup chicken stock and saffron to a boil. The saffron is used to give the couscous a beautiful golden hue. Pour mixture over 1/2 cup of couscous, cover and let sit for 15-minutes. Add diced cilantro, parsley and red onions for additional flavor.

* Per serving · 4 servings · Values may vary.