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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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In Baraboo, Wisconsin, Nancy Thome threads marinated swordfish, fresh pineapple and green pepper onto skewers for a grilled sensation. The kabobs offer a hint of citrus flavor that's uniquely complemented by cayenne pepper, chili powder and crushed red pepper flakes. Ingredients:
1/4 cup rice vinegar |
1 jalapeno pepper, seeded and chopped |
1 tablespoon olive oil |
1 tablespoon lemon juice |
1/2 teaspoon grated lemon peel |
1/4 teaspoon chili powder |
1/4 teaspoon crushed red pepper flakes |
1/4 teaspoon cayenne pepper |
1-1/2 pounds swordfish steaks, cut into 1-inch pieces |
1 fresh pineapple, peeled and cut into 1-inch pieces |
2 medium green peppers, cut into 1-inch pieces |
Directions:
1. In a large resealable plastic bag, combine the first eight ingredients; add the swordfish, pineapple and green peppers. Seal bag and turn to coat; refrigerate for up to 1 hour.
2. Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the swordfish, pineapple and green peppers.
3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork, turning occasionally. Yield: 4 servings.
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