Swordfish Skewers With Escoveitch Tartar Sauce

Name: Swordfish Skewers With Escoveitch Tartar Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 scotch bonnet peppers or 1 habanero pepper, halved; 1/2 small onion, thinly sliced; 7 allspice berries, cracked; 1 bay leaf; 1/2 cup rice vinegar; 1 pinch sugar; 1 small chayote, halved lengthwise seeded and cut into 1-by-1/4-inch matchsticks; 1 carrot, cut into 1-by-1/4-inch matchsticks; 1/2 cup finely chopped flat leaf parsley; 1/2 teaspoon finely grated lemon zest; 1 tablespoon fresh lemon juice; 1 cup mayonnaise; salt & freshly ground black pepper; 2 lbs skinless swordfish steaks, cut into 1-by-2-inch pieces (1 inch thick); 24 cherry tomatoes; vegetable oil, for brushing

Servings: persons

1 scotch bonnet peppers or 1 habanero pepper, halved
1/2 small onion, thinly sliced
7 allspice berries, cracked
1 bay leaf
1/2 cup rice vinegar
1 pinch sugar
1 small chayote, halved lengthwise seeded and cut into 1-by-1/4-inch matchsticks
1 carrot, cut into 1-by-1/4-inch matchsticks
1/2 cup finely chopped flat leaf parsley
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 cup mayonnaise
salt & freshly ground black pepper
2 lbs skinless swordfish steaks, cut into 1-by-2-inch pieces (1 inch thick)
24 cherry tomatoes
vegetable oil, for brushing

1
In a small saucepan, combine the Scotch bonnet half with the onion, allspice, bay leaf, vinegar and sugar and bring to a boil.
2
Remove from the heat, cover and let stand for 30 minutes; strain the vinegar into a medium bowl and let cool.
3
Meanwhile, bring a medium saucepan of salted water to a boil and fill a bowl with ice water.
4
Blanch the chayote and carrot in the boiling water just until crisp-tender, about 1 minute.
5
Drain and transfer to the bowl of ice water.
6
Drain and squeeze dry, then pat dry.
7
Add the chayote and carrot to the vinegar along with the parsley, lemon zest, lemon juice and mayonnaise and season with salt and pepper.
8
Mince the remaining Scotch bonnet half and add it to the sauce.
9
Light a grill.
10
Loosely thread the swordfish on 6 pairs of skewers.
11
Thread the tomatoes on single skewers.
12
Lightly brush the fish and tomatoes with oil and season with salt and pepper.
13
Grill over moderately high heat, turning as necessary, until lightly charred and just cooked through, about 4 minutes for the tomatoes and 7 minutes for the swordfish.
14
Transfer the skewers to a platter and pass the sauce at the table.
15
** WINE: Swordfish, while meaty, is not an oily fish so it can pair well with light reds and roses, as well as whites (as can other similar fish). Try opening a chilled rose from California with Thompson's skewers-it's a great outdoor, summertime combination. Two to look for are Bonny Doon Vineyard's strawberry-scented 2007 Vin Gris de Cigare or the crisp 2006 Terre Rouge Vin Gris d'Amador.

1266

kcal

Calories

Fat

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

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 16 ingredients. The key ingredients include: 1 scotch bonnet peppers or 1 habanero pepper, halved, 1/2 small onion, thinly sliced, 7 allspice berries, cracked, 1 bay leaf, and more.

Yes, Swordfish Skewers With Escoveitch Tartar Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!