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grill tips

How to Make the Most of
Memorial Day

Chef Andy Husbands of Tremont 647 - Boston, MA on
Chef Andy Husbands

Tremont 647
647 Tremont Street
Boston, MA 02118
(617) 266-4600

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

Yield: 4 Servings


    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

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

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  •    Published: May 2006

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