Grilled Swordfish Kabobs with Pancetta and Orange Butter

 | By Seamus on 9/12/2012 3:09:41 AM | Views (14)

I simply love these kabobs!  The swordfish grilled with the smokiness of the pancetta and the sweetness, but not too sweetness, of the orange butter. The grilled fish and fresh grilled vegetables go amazingly well together.  I have suggested some vegetables below to put on your kabobs, but try any vegetables you like.  Sometimes, I will even add mango to these kabobs for an even more tropical flair.  Fish lover, or not, you’ll love these kabobs!

 

Marker 88 Restaurant, mile marker 88, Islamorada, Florida Keys, 305.852.9315
www.Marker88.info

Makes 8 kabobs

Ingredients
2 pounds swordfish steaks, or other white fish, bloodline and skin removed, and cut into 1 ½ inch chunks
¼ pound pancetta (Italian Bacon) sliced thin and cut in half
1 large carrot, peeled and cut into slices
1 large red onion, cut into 8 wedges
2 large tomatoes cut into 8 wedges
1 large yellow bell pepper, cut into 8 wedges
8 bamboo kabob skewers, approximately 12” in length, soaked in water
Optional:  8 Mango cubes, cut into approximately 1 ½ chunks
Olive oil to coat kabobs
Pepper to taste

Preparation:
Pre-heat barbecue grill to medium high.  Wrap swordfish chunks in pancetta slices, enough to cover fish, and alternate between swordfish chunks and fresh vegetables listed above as you put together your kabobs!  Brush completed kabobs with olive oil and pepper, and place on grill.  Baste kabobs with orange butter at least 3-4 times during the cooking process, reserving a little orange butter to brush on kabobs just as they are removed from the grill.  Grill kabobs until fish is just white throughout, approximately 3-4 minutes per side, being careful not to overcook.  Brush kabobs with remaining orange butter and remove from the grill.  Served and enjoy!

Orange Butter (prepare in advance)
1 cup fresh squeezed orange juice
1 stick of butter at room temperature
¼ cup of good quality dry white wine (Chardonnay)
2 tablespoons honey
2 tablespoons brown sugar
2 tablespoons concentrated orange juice or orange marmalade (optional)


Preparation:
Add all ingredients into a medium mixing bowl.  Using a fork, crush butter and mix well  Set aside until ready to use.


Each week, this column focuses on fresh local seafood and beverage recipes from the famous restaurants, and the local legends that prepare these dishes throughout the Keys.  If you have a local favorite recipe, or would like to see a recipe from a local restaurant included in this column, please write to the author at bobby@keysweekly.com.

Bobby Stoky, chef and cookbook author is the proprietor of many Upper Keys restaurants. 

Recipes Read More

Catch Information

Species:
Gray Snapper


Swordfish

This Fishing Report was submitted on 9/12/2012 3:09:41 AM by Seamus and last updated on 9/12/2012 3:09:41 AM.

Location

83268 Overseas Highway
Islamorada, FL US

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