Braised Swordfish Kebob in Sweet and Savory Sauce

Name: Braised Swordfish Kebob in Sweet and Savory Sauce
Yield: Yield: 8 Portions
Ingredients: 1½ oz/43 g pine nuts; 2 tbsp/6 g basil, cut into chiffonade; 3 lb/1.36 kg swordfish fillets, cut into 1½-in/4-cm dice; 2 fl oz/60 mL extra-virgin olive oil; 8 bamboo skewers, 8 in/20 cm; 1½ oz/43 g capers; 1 cup/128 g minced onions; 1 fl oz/30 mL extra-virgin olive oil; 3 garlic cloves, minced; 4 plum tomatoes, fresh or canned, chopped; 3 oz/85 g chopped green olives; 5 oz/142 g small-dice celery; 1 oz/28 g raisins; 8 fl oz/240 mL fish or chicken stock; Ground black pepper, as needed; Salt, as needed

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

Sweet and Savory Sauce

1 cup/128 g minced onions
1 fl oz/30

Fish course
Pescatarian
Gluten-free
Street Food

Method

For the sauce, sweat the onions in the olive oil over moderate heat until tender, about 5 minutes. Add the garlic and continue to sweat until aromatic, about 30 seconds. Add the celery, olives, and raisins, and continue to sweat gently until they begin to soften, about 2 minutes.
Add the tomatoes, stock, and capers, and continue to cook over moderate heat until