Grilled Swordfish Kabobs with Peanut Chili Sambal
Prep: 10 minutes plus marinating
Grill: 10 minutes • Serves: 4
1/2 cup chopped dry roasted lightly salted peanuts plus additional for garnish
3 tablespoons fresh lime juice
2 tablespoons toasted sesame oil
1 pound swordfish, cut into 1-1/2-inch cubes
4 (10-inch) wooden skewers
1/4 cup chopped fresh cilantro
lime wedges for serving (optional)
1. Prepare outdoor grill for direct grilling over medium-high heat. In food processor, pulse chili garlic sauce, peanuts, lime juice and oil until slightly chunky. Makes about 3/4 cup.
2. Place swordfish in large zip-top plastic bag; pour 1/2 the peanut mixture over swordfish. Seal bag, pressing out excess air; gently massage and let stand 20 minutes. Soak skewers in water 20 minutes.
3. Remove swordfish from marinade; discard marinade. Thread swordfish onto skewers. Place skewers on hot grill rack; cover and cook 10 minutes or until fish turns opaque throughout and internal temperature reaches 145°, turning 1/4 turn every 2-1/2 minutes. Makes 4 kabobs.
4. Serve kabobs sprinkled with cilantro along with remaining peanut mixture garnished with peanuts and lime wedges, if desired.
Approximate nutritional values per serving (1 kabob):
292 Calories, 21g Fat, 3g Saturated Fat, 65mg Cholesterol, 536mg Sodium,
10g Carbohydrates, 1g Fiber, 7g Sugars, 0g Added Sugars, 23g Protein