Coriander-Lime-Glazed Swordfish Kebabs
From The Fearless Chef by Andy Husbands and Joe Yonan (Adams Media, 2004)
Adapted by StarChefs.com

Yield: 4 Servings

Ingredients:

Soy Sake Sauce:
• ½ cup soy sauce
• ½ cup sake
• 1 cup water
• 1 scallion, white and light green parts, thinly sliced
• 2 teaspoons red pepper flakes
  
  Coriander-Lime Glaze:
• 6 Tablespoons honey
• ¼ cup freshly squeezed lime juice
• 2 teaspoons coriander seeds, toasted and coarsely cracked
• 1 Tablespoon cilantro, minced
• 1 teaspoon kosher salt
• 2 teaspoons freshly ground black pepper
• 2 Tablespoons canola oil
  
  Swordfish Kebabs:
• 8 bamboo skewers, soaked in water for 3 hours
• 1 ½ pounds swordfish, cut into 1 inch cubes
• 1 large red onions, peeled, cut into quarters
• 2 large red bell peppers, cut into large squares
• 2 barely ripe peaches, pitted and quartered
• 2 cups Soy Sake sauce

Method:
For Soy Sake Sauce:
In a small mixing bowl, combine all ingredients and mix well.

For Coriander Lime Glaze:
Combine the honey, lime juice, coriander, cilantro, salt and pepper in a small saucepan. Cook over low heat, stirring occasionally, until all the ingredients are incorporated and warm.

For Swordfish Kebabs:
Thread the fish, onions, and red peppers alternately on the skewers, adding a peach wedge in the center of each. Transfer the kebabs to a shallow dish and pour the Soy Sake sauce over them. Marinate in the refrigerator for 1 to 3 hours. Heat the grill to high. Remove skewers from marinade and brush lightly with oil. Grill skewers for 3 to 4 minutes per side. Move skewers to coolest part of grill and brush with glaze on all sides. Serve immediately.

Wine Pairing:
St. Francis Sonoma County Chardonnay 2002

Used by permission from Adams Media