The next time we have fish, hope to make this.
Grilled Swordfish and Pineapple Skewers with Couscous
1/2 cup EVOO divided
2 TB. honey
2 3/4 tsp. salt, divided
1 tsp. grated lemon zest
1/4 cup lemon juice
1/4 tsp. cayenne pepper
1 1/2 lbs. skinless Swordfish steaks, 1" thick, cut into 32 (1") pieces
1 small pineapple, peeled, cored and cut into 32 (1") pieces
1 large red onion, cut into 1" pieces
1 1/2 cups water
1 tsp. curry powder
1 1/4 cups couscous
1/2 cup sliced almonds, toasted
1. Whisk 5 TB. oil, honey, 2 tsp. salt, lemon zest and juice and cayenne together in large bowl. Reserve 1/3 cup marinade for serving. Pat Swordfish dry with paper towels. Add Swordfish, pineapple and onion to remaining marinade and toss to coat. Thread 2 to 3 onion pieces, then 1 Swordfish piece, then 1 pineapple piece onto each of eight 12" mental skewers. Repeat pattern 3 more times on each skewer and finish each skewer with 2 to 3 onion pieces.
2. Grill skewers over hot fire (covered if using gas), turning halfway through cooking until Swordfish registers 140 degrees, 8 to 12 minutes.
3. Bring water, curry powder and remaining 3 TB of oil and 3/4 tsp. salt to boil in medium saucepan over medium-high heat. Stir in couscous, cover, and let sit off heat for 5 minutes. Stir in almonds. Transfer to platter and place skewers on top. Drizzle with reserved marinade. Serves 4
Source: Cooks Country- Aug./Sept-2023
Grilled Swordfish and Pineapple Skewers with Couscous
1/2 cup EVOO divided
2 TB. honey
2 3/4 tsp. salt, divided
1 tsp. grated lemon zest
1/4 cup lemon juice
1/4 tsp. cayenne pepper
1 1/2 lbs. skinless Swordfish steaks, 1" thick, cut into 32 (1") pieces
1 small pineapple, peeled, cored and cut into 32 (1") pieces
1 large red onion, cut into 1" pieces
1 1/2 cups water
1 tsp. curry powder
1 1/4 cups couscous
1/2 cup sliced almonds, toasted
1. Whisk 5 TB. oil, honey, 2 tsp. salt, lemon zest and juice and cayenne together in large bowl. Reserve 1/3 cup marinade for serving. Pat Swordfish dry with paper towels. Add Swordfish, pineapple and onion to remaining marinade and toss to coat. Thread 2 to 3 onion pieces, then 1 Swordfish piece, then 1 pineapple piece onto each of eight 12" mental skewers. Repeat pattern 3 more times on each skewer and finish each skewer with 2 to 3 onion pieces.
2. Grill skewers over hot fire (covered if using gas), turning halfway through cooking until Swordfish registers 140 degrees, 8 to 12 minutes.
3. Bring water, curry powder and remaining 3 TB of oil and 3/4 tsp. salt to boil in medium saucepan over medium-high heat. Stir in couscous, cover, and let sit off heat for 5 minutes. Stir in almonds. Transfer to platter and place skewers on top. Drizzle with reserved marinade. Serves 4
Source: Cooks Country- Aug./Sept-2023
