Swordfish and Pineapple Brochettes |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Super Foods Cookbook Ingredients:
1 small pineapple |
1/3 cup orange juice |
1/4 cup peeled chopped ginger |
1 lb swordfish steak, 1 inch thick |
3 tablespoons fat-free mayonnaise |
Directions:
1. Peel and core the pineapple. Cut part of the flesh into 12 (1-inch) cubes and reserve.
2. Coarsely chop the rest of the pineapple and place in blender. Add the orange juice and ginger. Puree.
3. Pour into a bowl or shallow baking dish.
4. Cut the swordfish into 16 cubes. Add to the pineapple mixture and toss to coat. Marinate in the refrigerator for 1 hour.
5. For each serving, alternate four swordfish cubes and three pineapple cubes on a skewer. Reserve the marinade.
6. Place the skewers on a lightly oiled broiler pan. Broil 4 inches from the heat for 4-5 minutes, tuning to broil on all sides.
7. Place the reserved marinade in a saucepan. Bring to a boil.
8. Pour into a bowl. Whisk in the mayonnaise until smooth. Serve with the brochettes.
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