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Home > Seafood Recipes > Recipes: Swordfish  > Recipe: Hawaiian Swordfish Kabobs

Recipe: Hawaiian Swordfish Kabobs

3 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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