Swordfish and Pineapple Skewers on Cous Cous

See also Thai Fish Cakes

INGREDIENTS:

  • 3 pounds Swordfish cut into 1-1 1/2 inch squares
  • 1 ripe pineapple cored, peeled and cut into 1 inch squares
  • 2 red bell peppers
  • 1 yellow onion
  • 8 8 inch skewers soaked in water for 1/2 hour
  • 12 grilled asparagus spears cut into 1/4 cubes
  • 1 grilled red pepper cut into 1/4 cubes
  • 1/2 bunch mint finely diced
  • 3 cups cous cous
  • 5 cups chicken stock

Marinade:

  • 1/2 cup Hoisin sauce
  • 1/4 cup soy
  • 1 tbsp fresh grated vinegar
  • 1 tbsp garlic
  • 1/4 cup rice wine vinegar

See also Fish Japanese-Style

COOKING INSTRUCTIONS:

1. Order they should be skewered: First the onion, then the red bell and finally swordfish. There should be three pieces of swordfish per skewer.

2. Marinate overnight.

3. Cook skewers on a 350 degree grill about 3.5 minutes on two opposite sides.

4. Cous Cous: In a shallow pan, add boiling chicken stock to cous cous. Cover and stand for 10-15 minutes. Add vegetables. Fluff with fork.

5. Salt and pepper to taste.

Enjoy delicious recipes with King Buffet.

https://www.food.com/recipe/fish-fillets-7746

https://en.wikipedia.org/wiki/List_of_fish_dishes

See also Swordfish and Pineapple Skewers on Cous Cous