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South American Swordfish Kabobs with Coconut Milk
Fish and Marinade:
1 1/2 pounds 1 inch thick swordfish steaks
1 cup coconut milk, unsweetened canned is fine
2 tablespoons olive oil
6 cloves garlic, coarsely chopped
1 medium onion, quartered
1/2 medium green bell pepper, stemmed, seeded and quartered
1 teaspoon salt, or more to taste
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh Italian flat-leaf parsley
Basting Mixture:
2 tablespoons salted butter
1 clove garlic, peeled, minced
Kabobs:
1 medium onion, quartered
1 green bell pepper, stemmed, seeded and cut into 1 inch squares
1 red bell pepper, stemmed, seeded and cut into 1 inch squares
wooden skewers
Trim the skin off the fish steaks. Rinse the fish under cold running water, then drain and blot dry with paper towels. Cut into 1 inch cubes and place in a medium nonreactive bowl and set aside.
Combine the coconut milk, oil, garlic, onion, quartered green pepper, salt and black pepper in blender and process to a smooth puree. Add the parsley and blend 30 seconds. Taste for seasoning, adding salt as necessary and mixture should be highly seasoned.
Pour over the fish cubes and toss to coat. Cover and marinate in the refrigerator at least 1 hour and up to 4 hours, the longer the better, stirring occasionally.
Preheat the grill to high. Prepare the basting mixture, melt butter in a saucepan over low heat and stir in the garlic and remove from heat.
When ready to cook, break onion quarters into layers. Remove the fish from the marinade and thread onto skewers, placing a piece of onion and a green or red pepper square between each fish cube and dividing evenly. Oil the grill grate, then arrange kabobs on the hot grate and grill, turning with tongs, until the fish cubes are nicely browned and cooked through, 8 to 12 minutes in all.
Brush the kabobs with garlic butter during last minute of cooking. Serve immediately.
Serves 6.
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South American Swordfish Kabobs with Coconut Milk
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Category: Recipes
Prep Time: Cook Time: Total Time:
South American Swordfish Kabobs with Coconut Milk
Fish and Marinade:
1 1/2 pounds 1 inch thick swordfish steaks
1 cup coconut milk, unsweetened canned is fine
2 tablespoons olive oil
6 cloves garlic, coarsely chopped
1 medium onion, quartered
1/2 medium green bell pepper, stemmed, seeded and quartered
1 teaspoon salt, or more to taste
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh Italian flat-leaf parsley
Basting Mixture:
2 tablespoons salted butter
1 clove garlic, peeled, minced
Kabobs:
1 medium onion, quartered
1 green bell pepper, stemmed, seeded and cut into 1 inch squares
1 red bell pepper, stemmed, seeded and cut into 1 inch squares
wooden skewers
Trim the skin off the fish steaks. Rinse the fish under cold running water, then drain and blot dry with paper towels. Cut into 1 inch cubes and place in a medium nonreactive bowl and set aside.
Combine the coconut milk, oil, garlic, onion, quartered green pepper, salt and black pepper in blender and process to a smooth puree. Add the parsley and blend 30 seconds. Taste for seasoning, adding salt as necessary and mixture should be highly seasoned.
Pour over the fish cubes and toss to coat. Cover and marinate in the refrigerator at least 1 hour and up to 4 hours, the longer the better, stirring occasionally.
Preheat the grill to high. Prepare the basting mixture, melt butter in a saucepan over low heat and stir in the garlic and remove from heat.
When ready to cook, break onion quarters into layers. Remove the fish from the marinade and thread onto skewers, placing a piece of onion and a green or red pepper square between each fish cube and dividing evenly. Oil the grill grate, then arrange kabobs on the hot grate and grill, turning with tongs, until the fish cubes are nicely browned and cooked through, 8 to 12 minutes in all.
Brush the kabobs with garlic butter during last minute of cooking. Serve immediately.
Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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