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| Recipe: Hawaiian Swordfish Kabobs3 servings
1 pound swordfish or other firm white fish
1 8 ounce can pineapple chunks
1/4 cup reserved pineapple juice
1/2 cup soy sauce
1/2 cup apple cider
2 tablespoons brown sugar
1 tablespoon grated ginger root
1 teaspoon dry mustard
1 clove minced garlic
1 Green or Red Bell Pepper
2 cups hot cooked rice
Cut Swordfish into 1-inch cubes. Drain pineapple chunks and reserve 1/4 cup juice. Combine pineapple juice, soy sauce, apple cider, brown sugar, ginger, mustard and garlic. Pour marinade over fish and refrigerate for at least 1 hour. Drain fish and reserve marinade for basting.
Thread fish, pineapple chunks and green or red bell pepper alternately on skewers. Barbeque over hot coals (or broil in oven) 4-5 minutes. Baste with reserved marinade. Turn and cook 4-5 minutes more till fish flakes easily when tested with a fork. Serve over a bed of hot rice.
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Clambake Photos Copyright 2004 Quality Fresh Seafood, LLC. All rights reserved.
These images may not be copied without written permission. All other photos Copyright 2004 |
Recipe: Hawaiian Swordfish Kabobs |
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