Swordfish And Citrus Kabobs Recipe

About this recipe

A refreshing pescatarian dinner featuring marinated swordfish paired with vibrant citrus flavors and a hint of sesame. Perfect for a light yet satisfying meal.

Ingredients

• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
• 850 Ml Tropicana Long Life Pure Original Orange Fruit Juice With Bits
• 500 Ml Dios Baco Pedro Ximenez Sherry, 500Ml
• 60G Toasted White Sesame Seeds, 60G
• 100 G Jumbo Garlic 100g
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 1.5 Kg Orchardworld Seedless Easy Peeler Box
• 225G The Tofoo Co. Original Seitan
• 250G Shallot Onion - 250g
• 1 Bunch Spring Onions 1 Bunch
• - Ktc Vegetable Oil
• - Mill & Mortar Finishing Salt Flakes Gift Set

Instructions

1. 1. Remove all bones and skin from the swordfish and cut it into 1-inch pieces.
2. 2. In a bowl, prepare the marinade by combining 1/4 cup orange juice, 2 tablespoons chopped onion, 2 tablespoons sherry, 2 tablespoons cooking oil, 1 tablespoon sesame seeds, 1 minced clove of garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
3. 3. Place the swordfish pieces in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for 4 to 6 hours, turning the bag occasionally to ensure even marination.
4. 4. Preheat a grill pan or nonstick skillet over medium heat and lightly coat with nonstick cooking spray.
5. 5. Thread the marinated swordfish pieces onto skewers, alternating with slices of orange and green onion pieces.
6. 6. Cook the kabobs on the preheated grill pan for 6-8 minutes, turning occasionally, until the swordfish is cooked through and slightly charred.
7. 7. Serve the kabobs warm, garnished with additional sesame seeds if desired.