Teriyaki Swordfish Skewers

Marinate your swordfish steak in ginger/garlic/pineapple teriyaki sauce for at least 2 hours

Create an Asian Remoulade

For basting & dipping

Mayonaise, Korean BBQ sauce, Sweet Thai Chili Sauce, Sambal Olek, and a dash of Fish Sauce

Add a dash of roasted sesame oil to add richness and extra layer of flavor

Split it into two portions, one for basting one for dipping

Soak your bamboo skewers for at least 30 minutes before assembling with fish and your favorite vegetables

We used red and green bell peppers, fresh pineapple chunks and red onions

Brush the skewers on all sides with the Asian Remoulade

Put the skewers onto a hot grill and close the cover and let grill on one side for 3 minutes

Baste with the remoulade when you rotate the skewers

Grill the pineapple with sugared side up

brush the halved artichokes with the remoulade and grill

Cook until the fish is tender probably 5-6 minutes in total.

note how well the remoulade helps carmelize and hold in moisture

Two skewers and half artichoke for each person

remove from skewers

Garnish with mango salsa and Asian Remoulade, served with Asian slaw with sesame ginger dressing

Enjoy! www.AsianFuzen.com & www.thriveandime.com

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