Fruity Swordfish Kebobs
Where I live, swordfish is decidedly not cheap food. However, if you're in the mood to splurge for a fancy meal, I figure I'd always rather splurge on some top notch ingredient and fix it at home rather than spend money eating out.
1/4 cup orange juice (or reserved pineapple juice)
2 tb finely chopped onion
2 tb dry sherry
2 tb oil
1 tb toasted sesame seeds
1 clove garlic, crushed
1/4 tsp salt
1/8 pepper
1 pound swordfish (or sea bass, shark or tuna) cut 1" thick
1 medium orange cut in chunks
8 green onions, cut in 1.5 inch pieces
4 plums, cut in quarters, or one 15 oz can of pineapple chunks
Combine marinade ingredients. Cut fish into 1" pieces. Marinate in a plastic bag 4-6 hours.
Drain marinade into a small saucepan and boil for 2 minutes. Remove and set aside.
Skewer everything. Grill kabobs on an oiled grill rack for 8 to 12 minutes, turning and brushing with marinade often during last half of cooking time. Brush with more marinade before serving.
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