Seafood: Swordfish Kabobs

By JoFClark

Although the swordfish retains the image as a demon from the deep seas, it is unique because of its long nose which protrudes into an immense double edged sword. The total length of the nose varies, but can reach as much as 1/3 the total length of the fish. It varies in color from dark metallic purple on the upper body to almost white on the sides and belly. Swordfish can be found in both the Atlantic and Pacific as well as the Gulf, weighing from 100 to 400 pounds. Ususally available year-round, the firm, light, meat-like flesh of the swordfish is sold in steaks or chunks and has a delicious flavor. It is best greilled or broiled (marinate first) and do not overcook, as it easily becomes dry.

Ingredients

• 1 lb swordfish
• 1 lb bay or ocean scallops
• 1/2 lb bacon (cut each strip in half)
• 1 pt cherry tomatoes
• 2 green peppers, cut in wedges
• 4 oz fresh, whole mushrooms
• 1/4 cup soy sauce
• 2 cups dry sherry
• Juice of fresh lemon
• Salt & pepper to taste

Preparation

Step 1

Cut the swordfish into 1 to 2 inch pieces. Wash and drain scallops. Begin shreading skewer, bacon, scallop, tomato, pepper, bacon, swordfish, mushrooms, etc. Proceed to desired size, making sure the bacon intertwines each seafood piece. Marinate in sherry and soy sauce. Chill for several hours. Before cooking, add juice or fresh lemon and a a dash of salt & pepper. Broil under medium heat until baocn is well done. These can also be grilled. Do not overcook.

Skewer.
Cook 4 “ from hot coals for 5 minutes or to taste.
Serve over rice.