Tamarind BBQ Swordfish Pineapple Skewers
Summer grilling is in full swing in CT, and with that in mind, we share a great recipe that leverages both Connecticut’s proximity to some excellent seafood and our favorite culinary friend, the grill. A little flame goes a long way in this dish, Tamarind BBQ Swordfish & Pineapple Skewers. There is nothing better than grilled pineapple, and you can use the excess for a great cocktail. Enjoy!
Tamarind BBQ Swordfish + Pineapple Skewers
- 2 ½ lb Swordfish, cut into 21-24 large (1 inch) chunks, 3 per skewer
- ½ C Swordfish Marinade (recipe below)
- ¾ t Salt
- ½ t Pepper
- 21-24 cubes Pineapple, cut the same size as the fish. 3 per skewer
- 14-16 (1 inch) squares of Red Pepper, 2 per skewer
- 14-16 (1 inch) squares of Red Onion, 2 per skewer
- 7-8 10 inch Wooden Skewers.
- ¼ C + ½ C of Tamarind Barbecue Sauce (recipe below)
- Marinate the cubes of swordfish in the marinade with S+P for half an hour. Soak the wooden skewers in water for at least a half an hour.
- Assemble the skewers, putting on the swordfish first, then a piece of pineapple, followed by a piece of red pepper, and then a piece of red onion. Repeat, then finish with the last piece of swordfish and the last piece of pineapple.
- Grill, rotating the skewers so all sides have nice grill marks, until the swordfish is completely cooked through, about 3-4 minutes.
- Brush the swordfish with the tamarind barbecue sauce, and serve with more of the tamarind barbecue sauce on the side. #yum!
- 3 cloves Garlic, minced
- ¾ t Chopped Fresh Thyme
- 1 ½ t Salt
- 1 ½ T Red Wine Vinegar
- 6 T Extra Virgin Olive Oil
- ¾ t Ground Coriander
Place all ingredients together in a bowl and whisk together.
Tamarind Barbecue Sauce
- ½ White Onion, diced
- 2 cloves Garlic, minced
- 1 T minced Ginger
- 1 T Extra Virgin Olive Oil
- 1 t Sesame Oil
- ¼ t Red Pepper Flakes
- 4 T Tomato Paste
- ½ C Soy Sauce
- ½ C Apple Cider Vinegar
- 2 T Brown Sugar
- 5 T Tamarind Chutney
- 2 t Dijon Mustard
- 3 T Molasses
- 1 ½ T Hoisin
- 2 T Worcestershire
- Sauté the onion, garlic, and ginger in a pot with extra virgin olive oil and sesame oil until cooked through.
- Add in the red pepper flakes, tomato paste, soy sauce, apple cider vinegar, brown sugar, tamarind chutney, dijon mustard, molasses, hoisin, and worcestershire. Bring to a boil and then to a simmer and reduce the liquid by ¼.
- Blend until completely smooth. If the sauce is too thin, place back into the pot and reduce a bit more. The mixture will thicken as it cools.