Succulent Grilled Swordfish Kebabs with Tequila and Key Lime

 

I grew up along the coast of Rhode Island. Fishermen used to gift us fresh catch leaving it wrapped in newspaper and ice at our front door. Sometimes they would take us out on their boats in the summer. I really loved standing out on the gangway of the swordfish boat, because the spray from the ocean would soak us. Because my mother hated the smell of cooking fish inside the house, we would simply broil the fresh steaks on the grill outside with a little butter, lemon and pepper. Simple perfection, that's all that was needed. I came to this recipe when I was hosting friends for the fourth of July several years ago. It was a huge hit. The kebabs just seem to melt in your mouth. They are absolutely succulent. Video link: http://www.wwlp.com/dpp/mass_appeal/taste/swordfish-kabobs - Sagegreen

What you will need

10-12 wooden skewers soaked in water for 30-45 minutes

2 pounds fresh swordfish steaks, cut into generous inch and a half pieces

1/4 cup olive oil

1/4 cup fresh juice from key limes

1/8 cup tequila

2 tablespoons honey (acacia)

1 tablespoon white basalmic vinegar

1 tablespoon zest of key limes

1/2-1 teaspoons fresh ground white peppercorns, to taste

pinch of sea salt or Maldon sea flakes

1 tablespoon scallions, chopped

1 tablespoon flat leaf parsley, chopped

8 key lime wedges for garnish

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