When you travel a lot for work, it feels great to be home for a week and get creative in the kitchen. Feeling the heat of summer means keeping it light with this twist on traditional grilled kabobs. Swordfish is meaty and will stay on a skewer and hold up on the grill. It feels like a stick-to-your-ribs meal with the addition of Brussels sprouts and cremini mushrooms al covered in a tangy Asian-inspired glaze. The combinations are endless, but give this a try for something new and different without stacking on the fat and calories.
ASIAN-GLAZED GRILLED SWORDFISH SKEWERS
- 1 Lb Swordfish Steak(s)
- 8 Cremini Mushrooms
- 12-16 Brussels Sprouts
- 3 Green Onions, Sliced Thinly
- 3 Tbs Light Soy Sauce
- 2 Tbs White Wine Vinegar
- 2 Tbs Honey
- Juice & Zest of 1/2 Lime
- 1 Clove Garlic, Minced
- 1 Tsp Grated Fresh Ginger
- Clean and trim Brussels sprouts. Steam on stovetop or microwave for 7 minutes, until slightly soft.
- Cut swordfish into 1 1/2 inch cubes.
- Alternate fish, Brussels sprouts and mushrooms on skewers. DO NOT overcrowd them or they won’t cook evenly!
- In a small bowl mix all ingredients for the Asian glaze.
- Grill skewers on medium heat for 5-6 minutes, turning twice. Lightly brush skewers with glaze and continue to cook for an additional 5-6 minutes. Turn and glaze every minute or so. Fish should be opaque and firm to the touch.
- Remove skewers from grill, glaze once more and serve over white sticky rice. Finish with sliced green onions.
These don’t take long to grill, so it’s important that you steam the Brussels sprouts ahead of time or they won’t cook through. Also, there is an absence of salt and pepper in this recipe because the glaze seasons everything really well. If you like things a little spicy, I would replace the garlic clove with a tablespoon or two of sriracha. Either way, this is a healthy dinner that’s filling and good for you too. Let me know how it goes and what you changed!