Bourbon-Glazed Swordfish Kebabs
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Tina Garrett serves her grilled radicchio salad and swordfish and corn kebabs in a watermelon bowl.
Mark Welsh | Staff Photographer
1˝ pounds swordfish cut into 24, 1-inch pieces
Bourbon Dressing, reserved from salad
3 ears corn
16 fingerling potatoes
16 small tomatoes
Olive oil, enough to coat
Paprika, to taste
Marinade swordfish in bourbon dressing for 30 minutes in the fridge.
Heat grill to High.
Bring a large pot of water to a boil on the grill. Add the potatoes and corn and cook about 8 minutes for the potatoes and 10 minutes for the corn. Place in a colander and rinse cold water onto it to stop the cooking process. Cut corn into 1 inch pieces. Toss potatoes, tomatoes and corn in the olive oil, salt and paprika mixture.
Then thread the fish, corn, tomato and potatoes on the 12-inch skewers; put the corn on the top and the bottom of the skewer. Grill on hot well-oiled grates for about 4 minutes on each side.
Serve with Grilled Radicchio and Watermelon Salad.
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