This past weekend, I decided to heat up the grill and make fresh fish kabobs before the weather starts to cool. For some reason, kabobs remind me of the summertime and BBQ’s on my parents back deck after a long day at the beach.
Well, this past weekend sure came close to the same flavors and tastes that I get when I’m grilling at the beach, however, a grill in Manhattan just simply isn’t the same. But, I knew what I was getting myself into and sure enough these kabobs turned out perfect! I visited the Union Square Market on Saturday morning bright and early to ensure I had a nice selection of fish to choose from. Sure enough, as I passed the fruits and veggies, the freshly picked flowers, the pumpkin pies and current scones, I stumbled upon my favorite fish guy–and what was on the special, might you ask? Swordfish. Perfect, I thought and went ahead to purchase myself a fabulous swordfish steak-yum.
I decided to make the kabob recipe off the top of my head and choose whatever fruits and veggies I stumbled upon at the market. I breezed past a bunch of red bell peppers-check, shallots- o yes, oranges- so deliciously fresh, sweet potatoes- without a doubt and fresh basil- an ‘Amie’ must.
Not having skewers in my little Manhattan apartment, I set out on a mission to Chelsea Market and found a set of skewers — just perfect for my fresh swordfish. After traveling across the city in search of my kabob ingredients, I fired up the grill and had a mini kabob party: me, myself and the lil kabobs. Not bad for a Saturday night, huh?
- 2 lbs. swordfish steaks
- 2 red bell peppers
- 2 Tbsp. grain mustard
- 2 Tbsp. balsamic vinegar
- 1 shallot, minced
- 1 lb. sweet potatoes
- 2 small oranges, sliced
- 1 tsp. agave nectar
- 2 Tbsp. olive oil
- Handful of fresh basil, finely chopped
- Sea salt and pepper, to taste
- Preheat grill.
- Cut swordfish into 1 inch cubes.
- Combine mustard, olive oil, shallot, agave nectar, sea salt, pepper, balsamic vinegar and basil; mix well.
- Coat swordfish cubes with mustard mixture.
- Cover and refrigerate for 1 hour.
- Cut sweet potato, red peppers, shallot and orange slices into ‘skewer-friendly’ pieces.
- Thread fish, sweet potato, red bell peppers, orange wedges onto skewers.
- Place skewers on the grill over low heat; cook for 20 minutes or until fish flakes easily with a fork.
- Baste fish and vegetables with marinade when skewers are turned.