Fall in SB is a great time to fire up the grill! This colorful blend of beefy swordfish grilled perfectly with zucchini, tomatoes, onion and peppers is a delicious way to enjoy.. But it doesn’t stop there. Serve it with creamy cilantro cashew dipping sauce and grilled corn and your palate will thank you all year long!
Grilled Swordfish Vegetable Kabobs With Corn & Creamy Cilantro Cashew Dip
Serves 4
INGREDIENTS
1 lb. wild caught swordfish steaks
4 ears of corn in their husks
1 green bell pepper
1 yellow bell pepper
1 red or orange bell pepper
1 yellow squash
1 zucchini
½ cup grape tomatoes
¼ red onion
¼ teaspoon of chili powder
¼ cup olive oil
¼ teaspoon of Himalayan salt
lemon or lime wedges
DIPPING SAUCE:
1 cup raw whole cashews
1 ¼ cup fresh water
1 large handful of cilantro leaves
1 large handful of basil leaves
½ cup mint leaves
¼ cup olive oil
1 garlic clove
1/8 teaspoon black pepper
1 teaspoon Himalayan salt
1 teaspoon apple cider vinegar
3 Tablespoons lemon or lime juice
1 teaspoon of lemon zest or lime zest
INSTRUCTIONS
- MAKE THE DIPPING SAUCE: Soak the cashews in 1 cup of water for 3 hours. After 3 hours drain the water and rinse the cashews. In a blender or food processor add the drained cashews, ¼ cup of water, cilantro, basil, mint, ¼ cup olive oil, garlic, 1/8 teaspoon black pepper, 1 teaspoon Himalayan salt, apple cider vinegar, lemon or lime juice and lemon zest. Set aside until ready to use or store in the refrigerator.
- PREPARE THE FISH: Slice off any skin from the swordfish steaks then slice the fish into 2” cubes. In a large zip-lock bag add the cubed fish, ¼ teaspoon chili powder, salt, pepper and ¼ cup olive oil. Seal closed then mix around to cover the fish and set it in the refrigerator for about 30 minutes.
- Meanwhile soak skewers in water for 30 minutes to help prevent them from burning on the grill. Also wet the corn with the husks still on.
- Cut the peppers by removing the tops and seeds then cutting them into chunks. Slice the onions into chunks and cut the zucchini and squash into 1-inch slices. Now you are ready to make the skewers. Start by mixing up the vegetables and about 2-3 fish pieces per skewer and vegetables evenly in-between. You will end up with about 6-7 skewers with extra leftover vegetables. Use the vegetables to make just vegetable skewers. Drizzle the leftover oil in the bag over the skewers and using your hands mix it to coat the vegetables and fish.
- Preheat the grill and grill the corn on high for 15-20 minutes flipping every 5 minutes. The kernels should be nice and soft but not wrinkly. Wrap in foil until ready to serve when the skewers are done.
- Grill the skewers on medium heat for 4 minutes and flip for another 3-5 minutes. Check the fish after a total of 6 minutes. When the fish is done it will not be opaque in color and slightly flaky with grill marks.
- Squeeze lemon or lime on top of the skewers right before eating and serve them with grilled corn and creamy cilantro sauce for dipping and over the corn.
Recipe by Danielle Fahrenkrug www.delightfulmomfood.com
