Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Saturday, July 12, 2014

Grilled Swordfish Skewers with Prosciutto-Wrapped Mango

Here’s another grilled skewers dish that works best on a cast-iron griddle or grill pan over the coals (or other heat source). The marinated swordfish and mango slices may stick to a grill grate and pull apart when turned.

It’s a simple recipe, and the balance of tender pieces of fish, slightly salty prosciutto, and sweet, tropical fruit brings it all together for a flavorful combination.

Also check out Grilled Lamb Kebabs with Cucumber-Chive Yogurt.

Serves 2

  • 1 garlic clove, finely chopped
  • 1 tbsp rice wine vinegar
  • 1 tbsp olive oil, plus more for brushing
  • 2 tsp soy sauce
  • freshly ground black pepper
  • 2 5-oz swordfish streaks (about 1-inch thick), each cut into 8 pieces
  • 1 large, firm mango, peeled and cut into 8 thick slices
  • 1- to 1-1/2-oz very thin prosciutto, sliced or torn into strips
  • 8 1-inch squares of red bell pepper
  • 8 small wedges of red onion
Swordfish Chunks
Mango and Prosciutto
Sliced Prociutto and Mango
  1. Combine the garlic, vinegar, 1 tablespoon of oil, soy sauce, and black pepper in a heavy, sealable plastic bag. Add the swordfish and seal. Turn several times to coat. Refrigerate 1 hour.
  2. Prepare a grill for medium-high heat. Set a cast-iron griddle (or large grill pan) on the grate and let heat 10 minutes.
  3. Meanwhile, wrap the mango slices in strips of prosciutto.
  4. Remove the swordfish from the marinade, letting excess drip off (discard marinade). Divide the fish, mango, bell peppers, and onion and thread onto 4 skewers (soaked in water 30 minutes, if wood), alternating pieces on each skewer. Brush with oil and season with salt.
Swordfish in Marinade
Ready to Skewer
Skewers Ready to Grill
  1. Brush the griddle lightly with oil. Grill the skewers, turning a few times, until lightly charred, and the fish is medium done, 8-9 minutes total (or until desired degree of doneness).
Skewers Beginning to Grill
After the 1st Turn

Serve hot, 2 skewers per person.

Grilled Swordfish Skewers with Prosciutto-Wrapped Mango

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