Grilled Swordfish and Pineapple Kebabs

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Description

Exotic and sweet grilled swordfish kebabs.

Ingredients

  • 4 (10 inch) bamboo skewers
  • 1 pound skinless swordfish
  • ⅓ cup teriyaki sauce (Optional)
  • 16 (1 inch) cubes fresh pineapple
  • 2 teaspoons Asian chili-garlic sauce
  • 1 medium bell pepper, cored and seeded
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons teriyaki sauce, or to taste (Optional)

Instructions

  1. Place bamboo skewers in a shallow bowl
  2. cover with water
  3. and soak for 30 minutes.
  4. Meanwhile
  5. cut swordfish into 16 cubes. Place in a bowl
  6. add 1/3 cup teriyaki sauce
  7. and toss to coat. Place pineapple in another bowl
  8. add chili-garlic sauce
  9. and toss to coat. Marinate fish and pineapple at room temperature for 20 minutes.
  10. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cut green pepper into 16 pieces.
  11. Thread each skewer with fish
  12. pineapple
  13. and bell pepper pieces.
  14. Cook kebabs on the preheated grill until fish is just cooked through
  15. 3 to 4 minutes per side.
  16. Sprinkle kebabs with sesame seeds. Serve with remaining teriyaki sauce for dipping.

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 50 mins

Servings: 4

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