Swordfish Kebabs with Sweet Bourbon Glaze
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Palatine's Christine Murphy made swordfish and pineapple kebabs, grilled radicchio salad and watermelon granita for her tailgate challenge.
Mark Welsh | Staff Photographer
1 cup Sweet Bourbon Glaze, plus more for serving
3 tablespoons grated fresh ginger
1 tablespoon fresh lime juice, from 1 lime
½ cup coconut flakes
6 swordfish steaks
Sliced pineapple, fresh or from a 15-ounce can in natural juice
6 mini soft hoagie rolls (optional) Bambino Hoagie Rolls from Turano Bakery
In a 1-gallon resealable plastic bag, combine the Sweet Bourbon Glaze, ginger, lime juice and coconut flakes; add the swordfish and refrigerate 6 hours or overnight, refrigerated. To coat each piece of fish, gently rotate the fish in the bag three to four times while it marinates.
If using bamboo skewers, soak skewers in water in the sink for at least 1 hour.
Remove swordfish from the marinade and cut swordfish into 1 inch cubes. Cut each pineapple ring into 4 sections. To assemble, alternate a cube of swordfish, then 2 pieces of pineapple. This step is a little messy, so you may want to prepare this at home and transfer the completed kebabs in plastic bags.
Heat the grill and cook kebabs covered for 3 minutes over a direct heat, then turn for another 2 minutes. Using tongs, rotate and move the skewers over the hot coals so that all pieces of fish cook evenly. Fish is cooked when it is no longer opaque inside. Do not overcook. Guests may eat as a skewer or assemble on a hoagie roll topped with Radicchio-Romaine Salad and a splash of Sweet Bourbon Glaze.
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