Summer grilling is in full swing in CT, and with that in mind, Marcia Selden has shared a great recipe that leverages both Connecticut's proximity to some excellent seafood and our favorite culinary friend, the grill. A little flame goes a long way in this dish, Tamarind BBQ Swordfish & Pineapple Skewers. There is nothing better than grilled pineapple, and you can use the excess for a great cocktail. Enjoy!
Tamarind BBQ Swordfish + Pineapple Skewers
2 ½ lb Swordfish, cut into 21-24 large (1 inch) chunks, 3 per skewer
½ C Swordfish Marinade (recipe below)
¾ t Salt
½ t Pepper
21-24 cubes Pineapple, cut the same size as the fish. 3 per skewer
14-16 (1 inch) squares of Red Pepper, 2 per skewer
14-16 (1 inch) squares of Red Onion, 2 per skewer
7-8 10 inch Wooden Skewers.
¼ C + ½ C of Tamarind Barbecue Sauce (recipe below)
Marinate the cubes of swordfish in the marinade with S+P for half an hour. Soak the wooden skewers in water for at least a half an hour.
Assemble the skewers, putting on the swordfish first, then a piece of pineapple, followed by a piece of red pepper, and then a piece of red onion. Repeat, then finish with the last piece of swordfish and the last piece of pineapple.
Grill, rotating the skewers so all sides have nice grill marks, until the swordfish is completely cooked through, about 3-4 minutes.
Brush the swordfish with the tamarind barbecue sauce, and serve with more of the tamarind barbecue sauce on the side. #yum!
3 cloves Garlic, minced
¾ t Chopped Fresh Thyme
1 ½ t Salt
1 ½ T Red Wine Vinegar
6 T Extra Virgin Olive Oil
¾ t Ground Coriander
Place all ingredients together in a bowl and whisk together.
Tamarind Barbecue Sauce
½ White Onion, diced
2 cloves Garlic, minced
1 T minced Ginger
1 T Extra Virgin Olive Oil
1 t Sesame Oil
¼ t Red Pepper Flakes
4 T Tomato Paste
½ C Soy Sauce
½ C Apple Cider Vinegar
2 T Brown Sugar
5 T Tamarind Chutney
2 t Dijon Mustard
3 T Molasses
1 ½ T Hoisin
2 T Worcestershire
Sauté the onion, garlic, and ginger in a pot with extra virgin olive oil and sesame oil until cooked through.
Add in the red pepper flakes, tomato paste, soy sauce, apple cider vinegar, brown sugar, tamarind chutney, dijon mustard, molasses, hoisin, and worcestershire. Bring to a boil and then to a simmer and reduce the liquid by ¼.
Blend until completely smooth. If the sauce is too thin, place back into the pot and reduce a bit more. The mixture will thicken as it cools.