Swordfish and pineapple brochette

By dfarber

Ingredients

• Marinade:
• 1 1/2 pounds swordfish steaks, cubed
• 1 large pineapple, peeled, cored and cubed
• 1/2 cup (1 stick) butter
• 1/2 cup white wine vinegar
• juice of 1 lime
• 1 small white onion chopped
• 1/2 green pepper, seeded and chopped
• 2 cloves garlic
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon sweet paprika
• 1 teaspoon ground coriander

Details

Servings 4

Preparation

Step 1

1. Alternate the cubes of swordfish and pineapple on 4 wooden skewers. In a large bowl, combine the ingredients for the marinade. Lay the brochette skewers in a large shallow dish and pour the marinade over them. Cover and refrigerate for at least 1 hour.
2. Preheat an outdoor grill. Remove the brochettes from the marinade and set them aside. In a blender or food processor, puree the marinade until it is smooth. In a small saucepan, melt the butter and slowly stir in the marinade. Transfer to a bowl.
3. Brush the brochettes with the butter sauce and grill for 4 to 5 minutes on each side while liberally basting with the sauce. Serve immediately.