I had just spent some time in Spain, Basque country to be exact, where I’d eaten so much amazing seafood. Octopus charcoal-grilled or swimming in fragrant broth, fish caught that day then wood-oven fired with wine and garlic and zesty, salty sardines to start every meal.
When I returned, I decided to make this Grilled Swordfish Kabobs with Avocado Butter recipe for my Easter guests in the garden. Spring is my favorite time to eat in the garden, when it’s just coming to life and things are beginning to bloom.
As usual, I made a few changes to the recipe:
- I used Hawaiian escolar instead of swordfish. It has a similar taste to swordfish or tuna, but a more buttery texture.
- I used fresh squeezed orange juice and orange zest instead of lemon. This gave it a more mellow, sweet-citrus flavor.
- I broiled the escolar whole instead of cubing it for kabobs (but limited serving sizes to less than 6 ounces). This kept it tender on the inside and perfectly broiled on the outside.
The dish was a hit! My guests said they would have been impressed with any chef that made this (perhaps at an outdoor restaurant in Spain?) along with the side of blanched asparagus with a farm egg, dressed with the same marinade. And I just might be a little impressed myself.
- 1/2 avocado, peeled and mashed until smooth
- 1 to 2 tablespoons butter
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon MAGGI Seasoning Sauce
- 1/8 teaspoon garlic powder
- 1/4 cup thinly sliced green onions, tops included
- 1/4 cup MAGGI TASTE OF ASIA Cooking Soy Sauce
- 1/4 cup canola or olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon peel
- 1 clove garlic, crushed
- 2 teaspoons Dijon mustard
- 4 (about 1 1/2 pounds total) small swordfish or tuna steaks, cut into 1 1/2-inch cubes
- 4 skewers
FOR AVOCADO BUTTER:
COMBINE avocado, butter, lemon juice, seasoning sauce and garlic powder in a small bowl; fold in sliced green onions. Cover and refrigerate until ready to serve.
FOR SWORDFISH KABOBS:
COMBINE soy sauce, oil, lemon juice, lemon peel, garlic and mustard in a gallon-size resealable plastic bag; blend mixture with fingers.
ADD fish cubes to bag. Seal bag and place in the refrigerator to marinate for 1 to 3 hours.
THREAD fish onto skewers. Discard marinade.
PREHEAT grill or broiler.
GRILL or broil fish, turning over halfway through cooktime, for 4 minutes or until fish flakes easily when tested with a fork. Serve with Avocado Butter.
Note: If you are using wooden skewers, soak in water for 30 minutes before threading.
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