Swordfish And Fruit Kabobs Recipe
Summary
Ingredients
| 1 pound swordfish, sea bass, shark, or tuna steaks, cut 1 inch thick | ||
| Orange juice | 1/4 Cup (16 tbs) | |
| Plums | 4 | |
| Pineapple chunks | 151/4 Ounce | |
| Onion | 2 Tablespoon, finley chopped | |
| Dry sherry | 2 Tablespoon | |
| Cooking oil | 2 Tablespoon | |
| Sesame seed | 1 Tablespoon, crushed | |
| Garlic | 1 Clove (5gm), minced | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Orange | 1 Medium, cut in to chunks | |
| 8 green onions, cut into | ||
| 1 1/2-inch pieces Nonstick spray coating | ||
Directions
Remove skin and bones from fish.
Cut fish into 1-inch pieces.
Place in a plastic bag, then set bag in a bowl.
If using pineapple, drain it, reserving 1/4 cup juice.
For marinade, combine orange juice or reserved pineapple juice, chopped onion, sherry, oil, sesame seed, garlic, salt, and pepper.
Pour over fish.
Close bag and refrigerate for 4 to 6 hours, turning bag occasionally.
For kabobs, drain fish, reserving the marinade.
If using plums, pit and cut them into quarters.
Using 8 long skewers, alternately thread fish, plums or pineapple, orange chunks, and green onions, leaving about 1*/4 inch of space between pieces.
Spray the cold rack of an unheated broiler pan with nonstick coating.
Place kabobs on the rack.
Brush with some marinade.
Broil 4 inches from the heat for 5 minutes.
Turn kabobs over.
Brush with marinade Broil about 4 minutes more or till fish is done.
Brush with more marinade before serving.
Cut fish into 1-inch pieces.
Place in a plastic bag, then set bag in a bowl.
If using pineapple, drain it, reserving 1/4 cup juice.
For marinade, combine orange juice or reserved pineapple juice, chopped onion, sherry, oil, sesame seed, garlic, salt, and pepper.
Pour over fish.
Close bag and refrigerate for 4 to 6 hours, turning bag occasionally.
For kabobs, drain fish, reserving the marinade.
If using plums, pit and cut them into quarters.
Using 8 long skewers, alternately thread fish, plums or pineapple, orange chunks, and green onions, leaving about 1*/4 inch of space between pieces.
Spray the cold rack of an unheated broiler pan with nonstick coating.
Place kabobs on the rack.
Brush with some marinade.
Broil 4 inches from the heat for 5 minutes.
Turn kabobs over.
Brush with marinade Broil about 4 minutes more or till fish is done.
Brush with more marinade before serving.
Chef
