Archive for September 12th, 2011

These spectacular-looking kebabs are furred with coconut, fragrant with peanut sauce, and vibrantly colorful. Swordfish is a particularly meaty fish that holds up well on a skewer, but it could easily be replaced with tuna, salmon, or shark, if you wish. It is inevitable that some of the coconut will fall off as the fish grills. Don’t worry about it; the amount in the recipe assumes some loss.

TIMING
Prep: 10 minutes
(plus 5 minutes for sauce)
Marinate: 30 minutes
Grill: About 10 minutes.

BBQ TOOLS AND EQUIPMENT
– Clean grill screen
– Four 15-inch metal skewers, preferably flat or square
– Long-handled tongs.

NOTE:
Do not use sweetened shredded coconut. It will burn within seconds on the grill.

THE GRILL
Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
1½ pounds swordfish steaks, skin trimmed, cut into 24 chunks
1 cup Thai Coconut Peanut Sauce
Oil for coating grill screen
20 grape tomatoes
1 cup unsweetened shredded coconut (see note)
No-stick spray oil
1 lime, cut into 4 wedges.

DIRECTIONS
1. Toss the swordfish chunks with ½ cup of the peanut sauce in a bowl. Cover and refrigerate for 30 minutes.
2. Heat the grill as directed. Put the grill screen on the grill and coat it with oil.
3. Arrange 6 pieces of swordfish, alternating with 5 grape tomatoes, on each of the 4 skewers, being careful to leave a little space between the pieces.
4. Spread the coconut on a sheet of foil in a thin layer. Roll the skewered swordfish in the coconut to coat it. Spray the coconutcoated fish liberally with oil.
5. Put the prepared skewers on the oiled grill screen and cook until the fish feels firm to the touch, about 10 minutes, turning once halfway through. Don’t worry if some of the coconut burns or sticks to the screen.
6. Serve drizzled with some of the remaining ½ cup peanut sauce and a wedge of lime.

Comments No Comments »