Swordfish Skewers with Escoveitch Tartar Sauce Recipe

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 or habanero chile, halved; 1/2 small onion, thinly sliced; 7 allspice berries, cracked; 1 bay leaf; 1/2 cup rice vinegar; Pinch of sugar; 1 small chayotehalved 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 and freshly ground pepper; 2 pounds skinless swordfish steaks (1 inch thick), cut into 1-by-2-inch pieces; 24 cherry tomatoes; Vegetable oil, for brushing

Servings: persons

1 Scotch bonnet or habanero chile, halved
1/2 small onion, thinly sliced
7 allspice berries, cracked
1 bay leaf
1/2 cup rice vinegar
Pinch of sugar
1 small chayotehalved 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 and freshly ground pepper
2 pounds skinless swordfish steaks (1 inch thick), cut into 1-by-2-inch pieces
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.
3
Strain the vinegar into a medium bowl and let cool.
4
Meanwhile, bring a medium saucepan of salted water to a boil and fill a bowl with ice water.
5
Blanch the chayote and carrot in the boiling water just until crisp-tender, about 1 minute.
6
Drain and transfer to the bowl of ice water.
7
Drain and squeeze dry, then pat dry.
8
Add the chayote and carrot to the vinegar along with the parsley, lemon zest, lemon juice and mayonnaise and season with salt and pepper.
9
Mince the remaining Scotch bonnet half and add it to the sauce.
10
Light a grill.
11
Loosely thread the swordfish on 6 pairs of skewers.
12
Thread the tomatoes on single skewers.
13
Lightly brush the fish and tomatoes with oil and season with salt and pepper.
14
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.
15
Transfer the skewers to a platter and pass the sauce at the table.

1161

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 16 ingredients. The key ingredients include: 1 Scotch bonnet or habanero chile, 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.

Swordfish Skewers with Escoveitch Tartar Sauce

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