Swordfish Kabobs With Citrus Rum Sauce Recipe

Name: Swordfish Kabobs With Citrus Rum Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces swordfish fresh; 1 tablespoon olive oil; 1/4 cup diced onions; 2 tablespoons carrots diced; 2 tablespoons diced celery; 1 tablespoon chopped garlic; 1/2 cup dark rum; 1/2 cup orange juice; 1 cup chicken stock; 2 bay leaves; 1 tablespoon black peppercorn; 1 tablespoon tomato paste; 1/2 cup couscous

Servings: persons

16 ounces swordfish fresh
1 tablespoon olive oil
1/4 cup diced onions
2 tablespoons carrots diced
2 tablespoons diced celery
1 tablespoon chopped garlic
1/2 cup dark rum
1/2 cup orange juice
1 cup chicken stock
2 bay leaves
1 tablespoon black peppercorn
1 tablespoon tomato paste
1/2 cup couscous

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
Preheat grill to medium-high.
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
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
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
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.

164

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 13 ingredients. The key ingredients include: 16 ounces swordfish fresh, 1 tablespoon olive oil, 1/4 cup diced onions, 2 tablespoons carrots diced, and more.

Yes, Swordfish Kabobs With Citrus Rum 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.

Swordfish Kabobs With Citrus Rum Sauce

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