SOUTH PACIFIC SWORDFISH KABOB WITH GRILLED VEGGIES

SOUTH PACIFIC SWORDFISH KABOB WITH GRILLED VEGGIES image

Categories Fish Vegetable Grill/Barbecue

Yield Makes 6 servings

Number Of Ingredients 25

Ingredients

You will need: 2 lbs extra thick swordfish steaks cut into 1 ½ squares
1 1/2 pounds cherry tomatoes
3 green peppers rough cut into 1 inch or larger pieces
3 large yellow onions rough cut into 1 inch or larger pieces
1 30 oz can large pineapple chunks in water divided
2 limes juiced and divided
¼ cup brown sugar
½ cup bourbon
1 cup soy sauce (you can substitute tamari, or low sodium soy sauce)
2 tbls sesame seeds
½ cup minced garlic
6 tbls fresh ground black pepper divided
5 tbls crushed red pepper
6 green onions chopped thin
¼ cup sesame oil
¼ cup veggie oil
12 10-12 inch bamboo or stainless steel skewers
2 large eggplants skin pealed and sliced length wise ½ in thick
½ cup olive oil
6 large portabella mushrooms rinsed and patted dry with towel
3 cups brown rice
4 tbls butter
6 cups drinking water
1 tbls sea salt
4 bricks placed on grill about 10 inches a part length wise

Steps:

Marinade for the swordfish: in a large bowl add the following; ½ of lime juice, brown sugar, bourbon, ½ cup soy sauce, sesame seeds, garlic, 3 tbls black pepper, crushed red pepper, green onions, sesame oil, and veggie oil. Mix well with fork. Then pour mix, swordfish, and ½ pineapples into a large plastic bag and make sure the seal is closed tightly. Place in refrigerator for 1-2 hours. For the rice: Bring the six cups of water to a boil with salt and butter, add the rice. Reduce heat to medium low, stir rice, and cover. Cook for 40-50 minutes. Stir occasionally. When done, stir well and set aside until service. If using bamboo skewers soak them in water now, they need about ½ hour of soaking. Bring grill to a med/hi heat about 400 degrees F, also now arrange the bricks. Start preparing the kabobs, lay out the tomatoes, onions, and green peppers and the marinated swordfish and pineapple reserving the marinade itself in a bowl. Build the kabobs by sliding the swordfish, pineapple chunks, and vegetables randomly onto the skewers using onion between each addition. Leave about an inch at each end for easy handling. Lay out all the built kabobs on a large plate. As for the mushrooms and eggplant; slice the stems off the mushrooms and lightly smear each with some olive oil. Sprinkle with pepper. Rub olive oil and pepper into eggplant well. Bring kabobs, eggplant, mushrooms, and bowl of marinade reserve with a paint brush to the grill. Make sure grill is clean and well oiled. Place kabobs suspended between bricks, eggplant, and mushrooms on grill. Baste kabobs delicately with marinade. Grill for 8 minutes then turn everything over. Baste kabobs with remaining marinade and grill for another 6-8 minutes until swordfish is done. Return everything to a large plate for service. For service eat family style with lots of plates and bowls. On the table you will want to have salt, pepper, soy sauce, extra bowl of pineapple, and maybe some hot Asian chilies. Enjoy.