Swordfish And Pineapple Brochettes Recipe
Ingredients
| Pineapple- 1 small, cut in 1 inch cubes | ||
| Orange juice | 1/3 Cup (16 tbs) | |
| Ginger root | 1/4 Cup (16 tbs), chopped | |
| Swordfish Steaks- 1 pound, cut 1 inch thick | ||
| Light mayonnaise | 3 Tablespoon | |
Directions
GETTING READY
1) Reserve 12 cubes of pineapple
2) Coarsely chop the rest of the pineapple and place in a blender.
3) Add the orange juice and ginger.
4) Puree the mixture an pour into a bowl or shallow baking dish.
5) Cut the swordfish into 16 cubes.
6) Add the fish to the pineapple mixture, toss to coat.
7) Cover and let it marinate in the refrigerator for 1 hour.
8) Lightly oil a broiler pan.
MAKING
9) For each serving, thread alternate of four swordfish cubes and three pineapple cubes on an 8-inch skewer.
10) Reserve the marinade.
11) Place the skewers on the broiler pan.
12) Broil about 4 inches from the heat for 4 to 5 minutes, turning three times to evenly broil all sides.
13) In a saucepan, place the reserved marinade and bring to a boil.
14) Pour into a bowl, cool and whisk in the mayonnaise until smooth.
SERVING
15) Serve the skewers hot with the brochettes.
1) Reserve 12 cubes of pineapple
2) Coarsely chop the rest of the pineapple and place in a blender.
3) Add the orange juice and ginger.
4) Puree the mixture an pour into a bowl or shallow baking dish.
5) Cut the swordfish into 16 cubes.
6) Add the fish to the pineapple mixture, toss to coat.
7) Cover and let it marinate in the refrigerator for 1 hour.
8) Lightly oil a broiler pan.
MAKING
9) For each serving, thread alternate of four swordfish cubes and three pineapple cubes on an 8-inch skewer.
10) Reserve the marinade.
11) Place the skewers on the broiler pan.
12) Broil about 4 inches from the heat for 4 to 5 minutes, turning three times to evenly broil all sides.
13) In a saucepan, place the reserved marinade and bring to a boil.
14) Pour into a bowl, cool and whisk in the mayonnaise until smooth.
SERVING
15) Serve the skewers hot with the brochettes.
Chef
