Best Swordfish Skewers Glazed With Sweet And Sour Sauce Recipes

SWORDFISH SKEWERS GLAZED WITH SWEET AND SOUR SAUCE

Swordfish Skewers Glazed with Sweet and Sour Sauce image

Provided by Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 pound red or white pearl onions
2 pounds swordfish, cut into 1-inch cubes
4 teaspoons extra-virgin olive oil
Salt and pepper
12 fresh bay leaves
1 cup balsamic vinegar

Steps:

Preheat grill to medium-high heat.
In a small saucepan, bring the balsamic vinegar to a boil. Lower the heat and reduce the vinegar to about 1/3 cup, and set aside.
In a medium saucepan with boiling water, add the pearl onions, and cook until soft but still firm, about 4 minutes. Drain and let stand until cool enough to handle. Remove the skins, leaving the root intact and the onion whole.
In a large bowl, toss the swordfish cubes, onions, and olive oil together. Season lightly with salt and pepper and toss again.
Thread the fish, onions, and bay leaves onto wooden or metal skewers. Divide the ingredients evenly, alternating them on the skewers. Grill the fish skewers for about 1 minute on each side, for a total 4 minutes.
To serve, drizzle with a little of the balsamic reduction.

SWEET AND SOUR GRILLED SWORDFISH KABOBS

Sweet and Sour Grilled Swordfish Kabobs image

If you're lucky enough to get swordfish, let the mild and meaty fish grill to perfection with a simple prepared glaze and pretty summer vegetables.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

Bamboo or metal skewers
1 lb. swordfish steak, cut into bite-sized (1 1/2 to 2-inch) pieces
1/2 cup purchased sweet-and-sour sauce
2 medium zucchini, cut into 1/2-inch-thick slices
1 medium red bell pepper, cut into 1 1/2-inch pieces
15 to 20 cherry tomatoes
Additional sweet-and-sour sauce, if desired

Steps:

If using bamboo skewers, soak in water for 30 minutes.
Meanwhile, heat gas or charcoal grill. Place swordfish pieces in large bowl. Add 1/2 cup sweet-and-sour sauce; turn fish to coat all sides. Add zucchini, bell pepper and tomatoes; stir gently to coat.
Thread fish, zucchini, bell pepper and tomatoes evenly onto skewers.
When grill is heated, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once. Serve kabobs with additional sweet-and-sour sauce.

Nutrition Facts : Calories 215, Carbohydrate 18 g, Cholesterol 60 mg, Fat 1, Fiber 3 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1/4 of Recipe, Sodium 180 mg, Sugar 12 g

SWORDFISH SKEWERS GLAZED WITH SWEET AND SOUR SAUCE

Swordfish Skewers Glazed with Sweet and Sour Sauce image

Categories Sauce Side Swordfish Boil

Yield makes 6 servings

Number Of Ingredients 7

Ingredients

1 cup balsamic vinegar, preferably aged at least 6 years
18 red or white pearl onions
2 pounds skinless swordfish cut into 1-inch cubes (about 30 pieces)
4 teaspoons extra-virgin olive oil
Salt
Freshly ground black pepper
12 fresh bay leaves, sage leaves, or sprigs rosemary

Steps:

Bring the balsamic vinegar to a boil in a small saucepan. Lower the heat to a gentle boil and cook until the vinegar is reduced to about 1/3 cup. Set aside.
Drop the pearl onions into a medium saucepan of boiling water and cook until softened but still quite firm, about 4 minutes. Drain and let stand until cool enough to handle. Slip off the skins, leaving the root intact and the onion whole.
Toss the swordfish cubes, onions, and olive oil together in a bowl. Season lightly with salt and pepper and toss again.
Prepare a charcoal or gas grill.
Thread the fish, onions, and bay leaves onto long wooden or metal skewers, dividing the ingredients evenly among the skewers and alternating them as you like. Grill the skewers about 4 inches from the heat, about 1 minute on each side (for a total of 4 minutes). Serve with drizzles of balsamic reduction and pass remaining reduction separately.