Adriatic Swordfish Kebabs
|Day Part||Lunch, Dinner|
|Menu Part||Appetizer/Small Plate|
Cubes of swordfish steak liberally coated with a savory-sweet pomegranate, molasses, lemon and rosemary sauce before grilling on skewers with figs. Served on a bed of arugula with lemon-vinaigrette dressing.
1 1⁄2 lb. swordfish steaks
4 tbsp. olive oil
2 tbsp. pomegranate molasses or balsamic vinegar
2 tbsp. lemon juice
1 tbsp. chopped fresh rosemary
Salt and pepper, to taste
Fresh rosemary branches
8 oz. fresh figs, halved
1 bunch arugula
Pomegranate seeds and toasted pine nuts, for garnish
- Cut swordfish into cubes. In shallow bowl, whisk oil, pomegranate molasses, lemon juice, rosemary, and salt and pepper. Add swordfish and coat well with mixture.
- Thread swordfish on rosemary branches. Grill 5-7 min., turning to cook all sides.
- Brush figs with some of remaining mixture and grill 2-3 min. until soft.
For service, toss arugula with a little lemon vinaigrette. Arrange swordfish kebabs and figs on top. Heat remaining olive oil mixture and drizzle over kebabs. Sprinkle with pomegranate seeds and pine nuts.