Grilled Swordfish Kebabs with Peach Raspberry Lime Rickey Salsa August 08 2014
To me, salsa has always conjured up sunny skies and beaches. When I was growing up in Southern California the two went together and both were in abundance. My garden and barbeque do not in any way replace a sunny beach but they do provide a pretty nice place to be on an early evening in Summer. My summer salsa is of the fruit variety and is both colorful and a scumptious addition to another summer favorite kebabs quickly grilled over hot coals.
These swordfish skewers are minimalist—the perfect way to end a summer afternoon, when time and ease are of the essence. Just toss cubes of swordfish with olive oil, lemon, salt, and pepper and grill. The excitement arrives with fresh peach salsa made with Bonnie’s Raspberry Lime Rickey jam.
Photo: Sally Pasley Vargas
Peach Raspberry Lime Salsa
2 peaches, peeled and cut into small dice
1/4 cup chopped red onion
1/4 cup chopped cilantro
1 tablespoon chopped fresh jalapeno pepper, or to taste
2 tablespoons lime juice
In a bowl, stir together the peaches, onion, cilantro, lime juice and Bonnie’s Raspberry Lime Rickey jam.
The salsa is best if made just beforehand, so that flavors stay vibrant and bright.
1 1/2 pounds swordfish steak, cut into 1 1/4 inch cubes
2 tablespoons olive oil
Juice of 1 lemon
Salt and pepper, to taste
Additional olive oil (for grilling)
1. Have on hand 4 to 6 (12-inch) skewers. If using bamboo skewers, soak them in water for 30 minutes before grilling. Prepare a gas or charcoal grill.
2. In a bowl, toss the swordfish cubes with the olive oil, lemon juice, salt, and pepper. Thread 5 to 6 cubes on each skewer.
3. With tongs, wipe the grill grates with a small folded piece of paper towel dipped in oil. Grill the kebabs 1 to 1 1/2 minutes on a side, or until nicely charred. Serve with Peach Raspberry Lime Salsa.