Delicious Samurai Swordfish Kebabs for Unforgettable Dinners
Greetings esteemed food enthusiasts,
As an Israeli chef, I take great pride in serving you not just any recipe, but an experience. Today, I am excited to share with you one of my favorite recipes – Samurai Swordfish Kebabs. These kebabs are bursting with flavor and will make your taste buds dance to the rhythm of the grill.
When it comes to samurai swordfish, it’s all about the cut. We are working with a fish fillet that has been thinly sliced into strips and then threaded onto skewers for easy grilling. The recipe is also infused with a delicious marinade made from fresh herbs such as cilantro and parsley, along with sesame oil, hot chili oil, and a splash of lemon juice.
I personally love cooking swordfish because it has a mild flavor that pairs well with different ingredients. Plus, it’s a lean protein option that’s packed with nutrients making it perfect for those who are following a diabetes meal plan or looking for healthier options.
Before I get ahead of myself, let’s dive into the details of this recipe. From the ingredients list to tips for perfect results, I’ve got you covered. Get your kebab threads ready because we’re about to embark on an epic culinary journey!
So grab your apron and let’s get started on this tantalizing Samurai Swordfish Kebabs recipe!
Why You’ll Love This Recipe
Dear food enthusiasts,
I am thrilled to share with you my Samurai Swordfish Kebabs Recipe, a dish that will surely leave you wanting more. This recipe is the epitome of delectable seafood cuisine and is perfect for those who crave a mix of sweet, savory and spicy flavors.
The swordfish kebabs are marinated in a fragrant blend of fresh cilantro, parsley, sesame oil, chili oil, and tangy fresh lemon juice. This marinade imparts mouth-watering flavors that will have your taste buds tingling with excitement as soon as you take a bite. To add the perfect touch of texture to the dish, I recommend threading the swordfish onto kebab skewers and grilling it until each piece has tender moistness around the edges but is still slightly crispy from the flame-grilled center.
I guarantee that this recipe will satisfy even the most discerning seafood connoisseur. The Samurai Swordfish Kebabs Recipe is easy to make and is packed with great nutritional values. Notably, the use of swordfish cut 1-inch thick makes this recipe an excellent addition to any diabetes meal plan as it contains very low carbs.
So why not give this recipe a try? It’s sure to impress your family and friends at your next summer barbecue. Plus, if you’re a food lover who loves taking photos of your meals – the grilled swordfish kebab’s color nicely in png images or high-res pictures, making them perfect for any food blog or social media platform.
Trust me; once you try my Samurai Swordfish Kebabs Recipe, it will become one of your all-time favorites. So roll up those sleeves and grab those ingredients – let’s get cooking!
Ingredient List
For the marinade:
– 2 tablespoons olive oil
– 2 tablespoons sesame oil
– 1 tablespoon chili oil
– 1/4 cup fresh lemon juice (about 1-2 lemons)
– 2 teaspoons salt
– 1/4 teaspoon black pepper
For the kebabs:
– 2 lbs swordfish steak, cut into 1 inch thick cubes
– 1/2 cup olive oil
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh cilantro, chopped
– 1/2 cup pineapple juice
– 1 teaspoon salt
– 8 skewers, if using bamboo skewers soak in water for 30 minutes
Optional:
– Spicy Halloumi Cheese or grilled pineapple for serving.
The Recipe How-To
Here is the moment we have been waiting for – the step-by-step guide on how to make these Samurai Swordfish Kebabs! This recipe may seem fancy and complicated, but it is surprisingly easy to make. So roll up your sleeves, put on an apron, and let’s get started!
Ingredients
For the marinade:
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons salt
- 1 tablespoon sesame oil
- 1 teaspoon chili oil
For the kebabs:
- 2 pounds swordfish cut into 1-inch thick cubes
- Salt and pepper
- Wooden skewers
- Halloumi cheese, cut into small cubes
- Chopped cilantro or parsley, for garnish
Instructions
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In a medium bowl, whisk together the olive oil, lemon juice, salt, sesame oil, and chili oil until well combined. This will be our marinade.
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Add the swordfish cubes to the marinade and toss until well coated. Cover and refrigerate for at least 30 minutes or up to 1 hour.
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Preheat the grill to medium heat.
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Remove the swordfish from the marinade and discard any excess marinade.
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Thread the swordfish cubes onto wooden skewers, alternating with halloumi cheese.
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Grill the swordfish kebabs over medium heat for about 10 minutes, turning occasionally until they are cooked through and lightly charred.
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Once done grilling, remove from skewers and place onto a platter.
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Garnish with chopped cilantro or parsley and serve with grilled pineapple or salsa verde on the side.
Enjoy your juicy and flavorful samurai swordfish kebabs!
Substitutions and Variations
Dearest reader, in case you wish to make some adjustments to the recipe, let me tell you there are some variations and substitutions you could take into account.
Firstly, if swordfish is not easily accessible in your location, you could substitute it with mahi-mahi or tuna steaks. Although the texture and taste might differ slightly, they still work well with this marinade.
Additionally, if you are looking for some extra spiciness, you can add a splash of hot sauce or red pepper flakes to the marinade, or even swap the olive oil for sesame oil and chili oil mixture.
For those who are following a vegetarian or vegan diet, try substituting swordfish with grilled halloumi cheese or pineapple chunks for a tasty and healthy alternative. You could also create skewers with vegetables such as peppers, onions or zucchini for a colorful meal.
If cilantro is not your favorite herb, then simply substitute it with parsley – this imparts a milder taste that still pairs really well with the fish. Alternatively, try adding some salsa verde on top of these kebabs for added zest.
Finally, if you want to get creative with presentation or side dishes then consider serving these samurai swordfish kebabs alongside grilled pineapple or shish kabobs. You’ll be sure to wow any dinner party guests!
I hope these suggestions inspire you to customize your own version of these delectable kebabs.
Serving and Pairing
As a chef, I always look for ways to make my dishes pop with flavor and complement each other. The Samurai Swordfish Kebabs are already packed with flavors from the marinade, but how do we elevate it even more? My suggestion would be to pair this dish with something that complements its texture and freshness.
One option is to serve these kebabs with a refreshing side of grilled pineapple. The sweetness of the pineapple provides a great balance for the hot chili oil and sesame oil in the marinade. Alternatively, you can try serving it with a side of halloumi cheese, which enhances the smoky flavors of the grilled swordfish.
Not only do these pairings provide an excellent taste experience, but they are also visually appealing. The bright yellow color of the grilled pineapple or golden-hued halloumi cheese will complement the vibrant colors of fresh cilantro and parsley used as garnishes.
If you’re looking for a lighter side, consider making a simple salsa verde that accents the natural flavors of your swordfish kebabs. Or, if you want something heartier, you can opt for a classic shish kabob or choose to have them on their own as grilled swordfish steak bites.
With so many options available, the Samurai Swordfish Kebabs are versatile enough to fit into any meal plan, including diabetes meal plans. You can also pair them up with other meal plan recipes I’ve provided in my previous articles. Be creative and experiment with different sides until you find your perfect combination!
Make-Ahead, Storing and Reheating
The beauty of the Samurai Swordfish Kebabs recipe is that it can be made ahead of time, stored perfectly and reheated easily. This makes it ideal for parties or events where you want to serve something delicious but don’t have enough time to cook it all at once.
To make-ahead, you can prepare the swordfish kebabs up to one hour in advance and cover them tightly with plastic wrap. Store them in the fridge until you are ready to grill them. The marinade will enhance the flavor of the fish even more as it sits for a while.
For storing leftovers, transfer cooled swordfish kebabs into an airtight container and store them in the fridge. They will keep well for up to two days. When you’re ready to reheat, place them on a foil-lined baking sheet and bake them in the oven at 350°F (180°C) for 5-10 minutes until they are heated through. Alternatively, you can reheat them on a grill pan over medium heat until they are slightly charred.
If you’re pressed for time or just don’t feel like grilling again, these swordfish kebabs also taste incredible cold as part of a salad or sandwich. You can even use the leftover fish in pasta dishes or quiches — the possibilities are endless!
Overall, whether you’re serving these scrumptious kebabs fresh off the grill or reheating leftovers, your guests will be thrilled with your culinary skills.
Tips for Perfect Results
Now that you have everything needed to make these mouth-watering samurai swordfish kebabs, here are a few tips to help ensure you get the perfect results.
Firstly, it’s important to properly prep your swordfish before threading them onto the kebab skewers. Make sure that each piece of fish is cut evenly and is approximately one inch thick. You can also opt for pre-cut swordfish pieces available at the grocery store or butcher shop.
When you are marinating the swordfish, try to let it sit in the marinade for at least an hour before grilling. This will help infuse the flavors into the fish and give it a more delicious taste.
For even cooking, grill your kebabs over medium heat. Cooking them too fast over high heat can cause them to dry out and become tough. It’s also crucial not to overcook the fish. Make sure to grill each side for about 4-5 minutes or until they look lightly charred on both sides.
Another tip is to use halloumi cheese on your kebab skewers to add another layer of flavor and texture. The cheese, when grilled, develops a delicious crust while staying soft and chewy on the inside.
Lastly, don’t forget to serve your samurai swordfish kebabs with some grilled pineapple or a fresh salsa verde on top for an extra kick of flavor.
By following these simple tips, you can ensure that your grilled swordfish kebabs turn out perfectly every time. Enjoy!
Bottom Line
In conclusion, the Samurai Swordfish Kebabs recipe is a must-try for seafood lovers who are looking for a flavorful and healthy meal option. The combination of fresh ingredients like cilantro, parsley, and lemon juice, along with the unique flavors of sesame oil and hot chili oil, make these kebabs a mouthwatering treat.
Not only is this dish easy to make and versatile in terms of substitutions and variations, but it’s also perfect for those following specific dietary needs, such as a diabetes meal plan. Additionally, the ability to make-ahead, store and reheat these kebabs makes for an ideal meal prep option for busy weeknights.
Overall, I highly recommend this samurai swordfish kebab recipe to anyone looking to impress their guests or simply indulge with a delicious and healthy meal. Don’t hesitate to explore the different serving and pairing options or variations with pineapple or halloumi cheese. So grab your swordfish cut 1 inch thick and give this recipe from Ehud a try!
Samurai Swordfish Kebabs Recipe
Ingredients
- 2 lbs swordfish, cut 1 inch thick
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/2 cup olive oil
- 1 teaspoon sesame oil
- 32 drops hot chili oil
- cilantro or parsley (to garnish)
Instructions
- Cut fish into ¾ inch cubes and place in a shallow pan.
- In a small bowl, combine lemon juice and salt. Whisk in olive oil, sesame oil, and chili oil.
- Pour marinade over fish, tossing to coat. Cover with plastic wrap and marinate at room temperature for 30 minutes.
- Meanwhile soak skewers in water.
- Preheat oven to 500. Thread one piece of fish on each skewer, about 1 inch from the end and arrange in a single layer on the baking sheet.
- Bake until fish is lightly browned outside, but still juicy inside, about 5-7 minutes.
- Arrange skewers around a bowl of dipping sauce. Garnish with sprigs of fresh cilantro.