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Chile-Rubbed Swordfish Kebabs with Cucumber Salad-Recipe/Day #122 Recipe

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This recipe for Chile-Rubbed Swordfish Kebabs with Cucumber Salad-Recipe/Day #122 is from Military Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Vegetable oil for the grill
1 ½ Tbsp pure ancho chile powder
¾ tsp ground cumin
¾ tsp ground coriander
Scant ½ tsp caraway seeds
Scant ½ tsp cayenne pepper
3 large garlic cloves, smashed
¼ cup extra-virgin olive oil
Salt and freshly ground pepper
2 lbs skinless swordfish steaks ( ¾ inch thick) cut into 1” pieces
3 Tbsp fresh lime juice
¾ tsp sugar
4 Kirby cucumbers, thinly sliced
½ small red onion, thinly sliced
1 small green chile, such as a Serrano, thinly sliced
3 Tbsp finely chopped mint
Directions:
Directions:
Light a grill or heat a grill pan. Lightly oil the grate. In a medium bowl, combine the ancho powder, cumin, coriander, caraway seeds, and cayenne pepper with the garlic and mash to a paste with the back of a spoon. Stir in the olive oil and season generously with salt and pepper. Add the swordfish and toss well to coat. Thread the swordfish chunks on twelve 8” bamboo skewers.

In another bowl, combine lime juice with sugar and stir until the sugar has dissolved. Add the cucumbers, onion, green chile, and mint. Season with salt and pepper.

Season the swordfish with salt and grill the skewers on high heat, turning occasionally, until lightly charred and just cooked through, about 4 minutes. Transfer the swordfish skewers to a platter and serve right away.

Make ahead: The swordfish can be marinated for up to 4 hours in the refrigerator. Let stand at room temperature for 15 minutes before grilling.

 

 

 

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