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Grilled Swordfish and Scallop Kabobs with Honey Mustard Citrus Sauce & Mango Salsa

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Submitted by: Suzy's Kitchen

 

Begin the preparation by combine spicy mustard, garlic, ginger, lemon, lime, pineapple and orange juices with toasted sesame oil, soy sauce and coconut extract to make the marinade. Swordfish cubes and sea scallops are added to some of this mixture and allowed to marinate for a few minutes. Butter and honey are added to the remaining mixture to make the basting sauce that is brushed on the seafood as it cooks. Sweet red pepper, onion, mushrooms, and pineapple are cut into chunks. The vegetables may be steamed, if desired. The fish and seafood are drained and threaded onto skewers along with the vegetables, pineapple and slices of lime; the skewers are then grilled. Finally, a salsa is prepared which combines lime juice and peel, jalapeno pepper, honey, sesame oil, cumin, coconut and cilantro, plus onion, pineapple, tangerine, avocado and mango. This is served with the kabobs.
 

Ingredients

  • Honey-Mustard Citrus Sauce - Marinade and Basting Sauce:
  • 3 tbsp. spicy mustard
  • 2 or 3 cloves crushed garlic (about 1 tbsp.)
  • 1 tsp. grated fresh ginger
  • Juice of 1 lemon (about 3 tbsp.)
  • Juice of 1 lime (about 2 tbsp.)
  • 1 cup fresh pineapple juice
  • 1/2 cup frozen orange juice concentrate, thawed
  • 1 tbsp. dark (toasted) sesame oil
  • 1 tbsp. soy sauce
  • 1/2 tsp. coconut extract
  • Fresh ground pepper
  • 1 stick (1/2 cup) unsalted butter - cut into pieces
  • 1/2 cup orange blossom honey
  • 16, 10-inch wooden skewers - soaked in water for 15 minutes to prevent burning (or you can use metal ones, if you have them)
  • 1 large swordfish fillet (about 1 pound) - cut into 12 equal chunks
  • 12 large (sea) scallops
  • 1 large red sweet pepper - seeded and cut into 2-inch chunks
  • 1 large sweet onion (purple, Maui or Vidalia) - cut into 2-inch chunks
  • 1/2 pound small whole mushrooms (baby bellas, button, or shitake), stems removed
  • 1 pineapple - peeled, cored and cut into 1-inch chunks
  • 2 limes - thinly sliced
  • Mango Salsa
  • Juice of one lime + 1/2 tsp. minced zest
  • 1 jalapeno pepper, seeded and minced
  • 1 tbsp. orange blossom honey
  • 1 tsp. light soy sauce
  • 1 tbsp. dark sesame oil
  • 1 tsp. ground cumin
  • 2 tbsp. grated unsweetened coconut - toasted
  • 1/2 cup minced cilantro
  • 1/3 cup diced red onion
  • 1 cup chopped pineapple
  • 1 tangerine - chopped (about 1/3 cup) + 1/4 tsp. minced tangerine zest
  • 2 medium avocados - peeled and diced
  • 2 medium mangos - peeled and diced
  • Salt & Freshly ground pepper

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Method

For the Fish: In a microwave-safe bowl, whisk all of the marinade ingredients together, except the butter and the honey. Place the swordfish and scallops in a large glass dish and cover with about 1/3 of the marinade, coating all of the pieces by working it in with your hands. Allow the fish to marinate for 30 minutes at room temperature. Add the butter and honey to the bowl with the reserved marinade and microwave for about 1-2 minutes, or until butter is melted, stir and set aside. This will be used to baste the kabobs while they cook on the grill. While the fish is marinating, cut up the vegetables into 2-inch chunks. (If you prefer fully cooked and tender veggies, steam the red pepper and onion for about 3 minutes and immediately plunge into ice water to stop the cooking process. (Precooking the veggies will help them cook at the same speed as the fish. For a crunchier texture, just skip this process.) To keep the contents from spinning on the skewers, use 2 skewers, side by side, for each kabob. Divide the ingredients evenly and thread a piece of red pepper, then onion, slice of lime, scallop, pineapple, mushroom, onion, scallop, lime, then red pepper, etc., until you have 3 pieces of scallops for each kabob. Repeat the same pattern with the swordfish. You will have 4 kabobs of swordfish and 4 of scallops. To prevent the kabobs from sticking to the grill, oil the grill with an oiled paper towel and heat the grill to about 450 degrees for a very hot grill. Cook kabobs about 4 minutes on each side, for a total of about 8 minutes, or until the fish turns opaque, and the fish and seafood are done, turning and basting with the sauce. For the Salsa: In a medium-sized bowl, whisk the first seven ingredients together, then add the onions, pineapple, tangerine and zest, adding the avocado and mango last, and let it sit at room temperature for about 30 minutes.

 

Notes: Serve this with rice pilaf and garnish with toasted almond slivers.

 

Number of Servings: Serves 4 (2 kabobs per person)

 

Submitted by: Suzy's Kitchen ()

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