Swordfish Skewers Glazed With Sweet And Sour Sauce Recipes

SWORDFISH SKEWERS GLAZED WITH SWEET AND SOUR SAUCE

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.

SWORDFISH SKEWERS GLAZED WITH SWEET AND SOUR SAUCE

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.

SWEET AND SOUR SAUCE

Steps:

• Heat a wok or saucepan over high heat and add the oil. When the oil is hot, add the ginger and garlic. Stir-fry just until fragrant, and then add the juice, vinegar, brown sugar and soy sauce. Bring to a boil and cook until the sugar has dissolved. Stir in the cornstarch and water mixture and cook until thickened, about 1 minute. Stir into any nearly completed stir-fry dish and bring to a boil until the sauce thickens, about 1 minute.

SWEET AND SOUR GRILLED SWORDFISH KABOBS

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.

GRILLED SWORDFISH WITH SWEET-AND-SOUR SAUCE

Steps:

• Brush swordfish lightly with vegetable oil and broil or grill until done. Use the Canadian rule: measure fish at the thickest part and cook 10 minutes to the inch.
• Combine vinegar, ginger, sugar, 1/2 cup water, soy sauce and pineapple and mix well. Bring to boil; reduce heat and simmer 2 minutes.
• Combine cornstarch with 1 tablespoon water to make smooth paste. Stir in remaining 2 tablespoons of water and stir well. Stir into sauce and cook briefly, stirring, just until mixture thickens. Spoon sauce over fish; sprinkle with cilantro and serve.