My kids asked for fish this week. I’ve mentioned that I’m not a huge fish fan personally, yet somehow despite this (or because of this?!) I’ve got kids who love fish! They pretty much like it all, at least all they’ve had so far. I sometimes complicate it a bit, when they’d really prefer it much simpler. But I hit on something tonight that we all liked. The only problem was I’d only bought 3/4 pound of this frozen swordfish for the 3 of us. Luckily, I’d had a big lunch because the two of them could easily have eaten it all!
The fish was flash frozen and vacuum packed. I thawed it in the frig and then in a sink of cold water, still vacuum packed. I cut it up into roughly 1 inch cubes and marinated it, then skewered it with some fresh red pepper and barbecued it. It really was quite good–and this from a non-fish person!
The inspiration from this marinade came from a Cooking Light 2003 collection. They called for a few ingredients I didn’t have around, like orange juice and orange zest. I just added a bit more lemon juice and olive oil so there’d be enough liquid. I didn’t have any lemon rind either, which was also in the original recipe. So add those in if you have them. When my orange tree has ripe oranges, I’ll definitely add the orange in. And normally I’m using lemons off my own tree but I have no ripe lemons right now and I’m suffering. I had to actually BUY lemon juice today at the grocery store. I normally have some in the freezer from my own trees but when my refrigerator broke I had to throw out everything. I’m still suffering from stuff I freeze like that (lemon juice, lemon zest, chicken broth in small portions, peppers, onions) that is suddenly not there when I count on it.
Here’s what I did. If you have lemon zest, orange juice, and orange juice by all means add them! Also, I would have readily added green pepper, green onions, white onions or other vegetables had I been cooking for adults.
Swordfish Skewers
Ingredients
- 2 Tbs soy sauce
- 1 Tbs chopped fresh rosemary
- 2 Tbs lemon juice
- 2-3 Tbs olive oil
- 1 tsp honey
- 1 tsp fresh ginger
- 1/4 tsp salt
- a dash of pepper
- 3 cloves garlic, minced
- 3/4 pound swordfish, cut in 1″ cubes
- 2 red peppers, cut in 1″ pieces
Instructions
- Mix up everything but the fish and vegetables. Marinate the fish cubes in it in a shallow dish or plastic bag for about 30 minutes to an hour.
- Thread the fish and vegetables on a skewer and barbecue for about 8 minutes total, turning once or twice.
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