Grilling Perfection: Swordfish & Pineapple Kabobs
Grilling is an art form that brings together the smoky flavors and tantalizing aromas of various ingredients. When it comes to creating a perfect summer feast, swordfish and pineapple kabobs are an exquisite choice. The combination of succulent swordfish and juicy pineapple creates a harmonious blend of flavors that will transport your taste buds to a tropical paradise. In this blog, we'll explore the delectable world of swordfish and pineapple kabobs, discussing their preparation, marinade options, and grilling techniques that will elevate your next outdoor gathering.
The Perfect Duo: Swordfish and Pineapple
Swordfish is a meaty and firm fish with a mild flavor that stands up well to grilling. Its dense texture makes it ideal for skewering, ensuring it holds its shape during the grilling process. On the other hand, pineapple adds a burst of sweetness and a delightful contrast to the savory swordfish. The combination of these two ingredients creates a balanced and refreshing flavor profile that is perfect for summer grilling.
Marinade Options:
Marinating the swordfish and pineapple before grilling infuses them with flavor and helps to tenderize the fish. Here are a few marinade options to consider:
Citrus Marinade: Combine lime juice, orange juice, minced garlic, chopped cilantro, olive oil, salt, and pepper.
Teriyaki Marinade: Mix soy sauce, ginger, garlic, brown sugar, rice vinegar, and sesame oil for an Asian-inspired twist.
Pineapple Rum Marinade: Blend pineapple juice, rum, brown sugar, lime zest, and a touch of cayenne pepper for a tropical kick.
Tip:
Allow the swordfish and pineapple to marinate for at least 30 minutes, or even overnight for maximum flavor infusion.
Ingredients:
8 large wooden skewers
16 oz. Swordfish, cut into 1-inch cubes
16 oz. fresh pineapple cut into 1-inch cubes
1 medium red onion, cut into 1-inch chunks
1 large red bell pepper, cut into 1-inch pieces
2 T. extra virgin olive oil
1 t. lime zest, preferably organic
¼ fresh cilantro leaves, chopped
2 t. garlic powder
Sea salt and black pepper, to taste
Non-stick cooking spray (or butter, olive oil, or coconut oil)
2 large limes, cut into wedges
Directions:
Place the swordfish, pineapple chunks, red onion, and red bell pepper in a large glass or another non-reactive bowl.
Add the olive oil, lime zest, fresh cilantro, and garlic powder, and season with salt and black pepper, to taste. Gently toss to combine. Set aside to marinate for 15-20 minutes, stirring once or twice during that time.
Spray a large grill pan with non-stick cooking spray (or lightly grease with butter, olive oil, or coconut oil). Set over medium heat.
Thread the swordfish and veggies alternatively onto skewers. Working in batches if necessary, place on the hot grill pan. Cook until the veggies are slightly charred and crisp-tender and the fish is flakey, approximately 2-3 minutes per side.
Remove from heat and serve immediately with Instant Pot® Cilantro-Lime Rice, if desired, and lime wedges on the side.
Serving and Pairing Suggestions:
Once your swordfish and pineapple kabobs are cooked to perfection, remove them from the grill and allow them to rest for a few minutes. Garnish with fresh herbs such as cilantro or parsley for an added burst of freshness.
Swordfish and pineapple kabobs offer a tantalizing blend of flavors that bring a taste of the tropics to your backyard grilling sessions. The firm and meaty texture of the swordfish, combined with the sweetness of the pineapple, creates a delightful harmony that will leave your guests craving for more. Whether you're hosting a summer barbecue or simply looking to enjoy a delicious and healthy meal, these kabobs are an excellent choice. So fire up your grill, gather your ingredients, and embark on a culinary adventure with swordfish and pineapple kabobs that will transport you to a blissful island paradise.
