Friday, April 17, 2015

Mustard Swordfish Kebabs

Last Year's Post: Prosciutto, Gruyere and Egg Toasts
Two Years Ago:  Cotswold Quiche

I'm surprised I haven't posted this recipe before.  I've had it for at least 20 years and have made it countless times, refining along the way.  The original recipe called for one big swordfish steak, which I modified to individual portions and finally to kebabs, all to get more of the great mustard marinade in every bite.  I also added red onion and zucchini to the kebabs because I'm a vegetable kind of person, but you can change them to any vegetables you like or leave them out entirely.

The kebabs are grilled or broiled so you can make them any time of the year, and they stay moist and juicy on the inside while becoming crusty on the outside with that great mustard flavor.

I knew it was time to make this recipe when I found some beautiful fresh wild swordfish on sale.  If you haven't had swordfish before, it's a mild yet meaty fish that's not oily.  Trim off the skin and the dark red portion before cutting it into chunks.

First you make the spicy mustard sauce, then you make the actual marinade.  The marinade doesn't use all the spicy mustard sauce, but it keeps beautifully and is really good on sandwiches or served with pork or poultry dishes.

The swordfish and vegetables marinate for 20-30 minutes while you preheat the grill or broiler, then you place them on separate skewers because they cook for different times.  I know it's prettier to alternate everything on the same skewer, but then some pieces are either under-cooked or over-cooked.  As a rule of thumb it's always best to put the meat and vegetables on separate skewers whenever you make kebabs.  The Lawyer likes to use two skewers rather than one because it makes the kebabs easier to turn without the individual pieces spinning around.

Served with couscous tossed with parsley and toasted pine nuts, the kebabs make a delicious, fast and healthy meal.

Mustard Swordfish Kebabs
Serves 4

Note: extra mustard sauce keeps well and is delicious on sandwiches or served with pork or poultry.

For the Spicy Mustard Sauce:
1/3 cup (1 ounce) Coleman’s dry mustard
¼ cup dry sherry
¼ cup Dijon mustard
¼ cup coarse-grained mustard

For the Kebabs
¼ cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons Spicy Mustard Sauce (see above)
1 teaspoon kosher salt
1 teaspoon minced garlic
1 pound (1½ – 2” thick) swordfish, trimmed and cut into cubes
1 medium red onion, cut into 1” chunks
1 zucchini, sliced lengthwise and cut crosswise into 1/2” pieces
1 lemon, cut into 4 pieces

Wooden or metal skewers

If using wooden skewers, submerge in water weighted down with a plate for 30-60 minutes prior to assembly.

To prepare the spicy mustard sauce, place the dry mustard in a small bowl and gradually whisk in the sherry to form a smooth thick paste.  Whisk in the Dijon and coarse-grained mustards until well blended.  Store in a glass jar in the refrigerator for up to 2 months.

To prepare the kebabs: in a small bowl, combine the olive oil, lemon juice, 2 tablespoons of spicy mustard sauce, salt and garlic.  Divide evenly between two quart zip-top bags.  Place the swordfish in one bag and the onion and zucchini in the other.  Seal both bags and toss briefly to coat all ingredients evenly with marinade.  Set aside for 20-30 minutes to marinate.

Meanwhile, heat a grill or broiler on high heat.

After 20-30 minutes, remove the swordfish, onion and zucchini from the bags and place on the skewers.  The swordfish should be placed on skewers by itself and not crowded; the onion and zucchini can be placed on the skewers together.  Sprinkle the skewers with pepper.

Grill or broil the swordfish skewers for 3 minutes per side, turning once.  Grill or broil the vegetable skewers for 4-5 minutes per side, turning once.  

Serve kebabs immediately with lemon on the side.

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