Meaty swordfish is great for skewering and searing (or grilling). Its
mild flavor also makes it a good fish for pairing with a tasty sauce or glaze.
Here, I went with a simple—and I mean simple—glaze
with sweet and sour flavors and gooey texture that really sticks to the fish
and vegetables.
You can combine several ingredients for a good mix of sweet and sour,
but you can also go super easy: apricot preserves (sweet), fresh lime juice
(sour). A little butter adds silkiness, and fresh rosemary brings a floral
finish.
Tip: I served the skewers overtop pan-seared asparagus, but steamed rice would be a good accompaniment too.
Serves 2
Ingredients
- 1 garlic clove, finely chopped
- 1 tbsp olive oil, plus more
- 2 tsp soy sauce
- freshly ground black pepper
- 2 5-oz swordfish streaks (about 1-inch thick), each cut into 8 pieces
- 8 1-inch squares of red bell pepper
- 4 small wedges of onion
- sea salt
- 1 tbsp unsalted butter
- 1/4 cup apricot preserves
- 1 tbsp fresh lime juice
- 1/2 tsp finely chopped rosemary
- pan-seared asparagus, for serving (optional)
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Prepared Swordfish |
|
Glaze Ingredients |
Preparation
- Combine the garlic, 1 tablespoon 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.
- Place the bell pepper and onion in a small bowl and drizzle with olive
oil. Season with salt and pepper and stir gently to combine.
|
Fish in Marinade |
|
Prepared Pepper and Onion |
- Heat a small, nonstick saucepan or skillet over medium-low heat and add
the butter. When the butter has melted, add the preserves and lime juice and
cook, stirring frequently, until thickened, 4-5 minutes.
- Remove from the heat and stir in the rosemary. Season with salt and
pepper, cover, and set aside.
|
Glaze Beginning to Cook |
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Beginning to Thicken |
|
Sweet and Sour Glaze |
- Remove the swordfish from the marinade, letting excess drip off (discard
marinade). Divide the fish, bell pepper, and onion and thread onto 4 skewers
(soaked in water 30 minutes, if wood), alternating pieces on each skewer.
- Heat a heavy skillet (preferably cast-iron) or griddle over medium-high
heat. Brush lightly with oil and sear the skewers, until browned on the bottom,
3-4 minutes. Turn the skewers and brush with some of the glaze.
- Continue searing the skewers, turning a few times and brushing with
additional glaze, until lightly charred and the fish is medium doneness, 5-6
minutes longer (or until desired degree of doneness).
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Ready to Sear |
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Beginning to Sear |
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After Turning |
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Brushed with Glaze |
Serve the skewers overtop
pan-seared asparagus, if desired, and drizzle with any remaining glaze.
|
Swordfish Skewers with Sweet and Sour Glaze |
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