Grilled Swordfish & Pineapple Kabobs
Author: Michelle
Serves: 4
- 2 pounds swordfish fillets, cut into 1½ inch chunks
- 1 can of chunk pineapple in 100% juice
- 2 limes, juiced
- 1 tablespoon fresh ginger, grated or minced
- ½ teaspoon sesame seeds
- ½ teaspoon red pepper flakes
- ¼ cup soy sauce
- 1 tablespoon sesame oil
- 1½ tablespoon brown sugar
- 1 green onion chopped
- Whisk the 2 tablespoons of pineapple juice, lime juice, ginger, sesame seeds, red pepper flakes, soy sauce, sesame oil, brown sugar and onion.
- Pour marinade over fish, cover and refrigerate for 1 hour.
- Remove the fish from the marinade and skewer, alternating with pineapple chunks.
- Grill over indirect heat for approximately 8 minutes, turning once.
If desired the reserved marinade can be boiled until thickened and used as a dipping sauce.
Recipe by I Heart Kitchen at https://www.iheartkitchen.com/grilled-swordfish-pineapple-kabobs/
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