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Grilled Swordfish Kebabs with Sake-Orange Glaze

Source: Cooking.com
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 6
Grilled with a gingery Asian-fusion style glaze (a kind of teriyaki sauce), meaty swordfish makes a fine feast, indeed. For maximum grilling ease and colorful presentation, the fish is cut into cubes and alternated on skewers with cherry tomatoes. Serve the kebabs over a bed of rice, snow pea and mushroom salad tossed with a sesame dressing, and drink ice-cold Asian beers.
RECIPE INGREDIENTS
1/2 cup plus 1 tablespoon sake
1/2 cup soy sauce
1/4 cup (packed) dark brown sugar
2 1/2 tablespoons grated peeled fresh ginger
3 garlic cloves, crushed through a press
1 tablespoon finely grated orange zest
1 tablespoon plain (unsalted) rice vinegar
1/2 teaspoon oriental sesame oil
1/4 teaspoon dried crushed red pepper
2 teaspoons cornstarch

Three 1 1/4-inch-thick swordfish steaks (about 1 1/2 pounds total)
30 cherry tomatoes
Grilled Swordfish Kebabs with Sake-Orange Glaze Recipe at Cooking.com
DIRECTIONS
Combine 1/2 cup sake, soy sauce, sugar, ginger, garlic, orange zest, vinegar, sesame oil and red pepper in small, nonreactive saucepan. Bring just to simmer over medium heat, stirring until sugar dissolves. Stir remaining 1 tablespoon sake and cornstarch in small bowl to form smooth paste. Reduce heat and whisk cornstarch mixture into soy sauce mixture. Simmer until thick, about 30 seconds. Remove from heat and cool.

DO-AHEAD TIP: Can be prepared up to 3 days ahead. Use cold or at room temperature.


Remove skin and dark-colored flesh from swordfish. Cut fish into 30 equal square or rectangular pieces. Divide fish pieces among 6 metal skewers, alternating them with cherry tomatoes, and positioning them so that their flat sides align, for more even cooking.


Meanwhile, prepare barbecue (medium-high heat). Position rack about 6 inches above heat source.


Brush sake glaze over one side of fish and tomatoes. Lay skewers sauced side-down on rack. Cover and grill 1 1/2 minutes. Brush kebabs generously with glaze, turn and grill another 1 1/2 minutes. Continue to grill and turn kebabs until glaze is used up, fish pieces are nicely marked by grill on all 4 sides and are just cooked through while remaining juicy, about 6 minutes total.


Slide fish pieces and tomatoes off skewers and onto plates. Serve immediately.


Recipe created exclusively for Cooking.com by Michael McLaughlin.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Great for Your Grill: Skewers and Kebabs
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 232
Fat. Total: 5g
Fiber: 1g
Carbohydrates, Total: 16g
Sodium: 1314mg
% Cal. from Fat: 19%
Cholesterol: 44mg
Protein: 23g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Jennifer Reviewed: 08/13/2013
Fantastic!
This was just wonderful! I was worried that the sauce would be a little fussy to prepare, but everything came together quickly and the end result was *outstanding.* We'll be adding this to our regular dinner rotation.
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