Grilled Swordfish Kabobs with Almond Tabouleh and BUSH’S Sriracha Beans
Yields 8 Skewers
2/3 Cup Extra Virgin Olive Oil
1 teaspoon Chili Flake
1 each Garlic Clove, minced
1 TBLS Thyme, picked fresh
2 Pounds Swordfish, cut into 1 inch cubes
To Taste Kosher Salt
To Taste Black Peppers (in pepper grinder)
2 Cups Marconas Almonds, salted and roasted
3 oz. Mint, picked and rough chopped (reserve 8 leaves)
3 oz. Parsley, Italian Flat Leaf, picked and chopped
2 TBLS Extra Virgin Olive oil
For Bean Puree
1 21 oz. can BUSH’S Sriracha Beans
If you use wooden skewers, soak them in water for 30 minutes (or overnight).
Mix the olive oil, chili flake, garlic and thyme together in a bowl. Toss the fish with the marinade, and let sit in the fridge for 2 hours or up to 12 hours.
Thread the fish cube onto the skewers.
Season the fish skewers with salt and pepper.
Grill the fish until it’s cooked through. Baste with the remaining marinade and move often to ensure even cooking.
Put the almonds into a food processor. Pulse until almonds are fine, and look like cous cous.
Using a coarse cheese grater, grate the zucchini, using mostly the green skin. Do not use the seeds.
Wrap the grated zucchini in a cheese cloth or kitchen towel. Squeeze it to release the juice (save it and drink it. It’s delicious).
Take the drained zucchini, and chop it fine on a cutting board.
Mix nuts, zucchini, mint, parsley, olive oil, and the zest from the lemon. Adjust seasoning with salt. Sometime the marconas have enough salt already for the dish, sometime they need a splash more.
For the Bean Puree
Strain the beans, saving the liquid.
Place beans in a blender. Blend adding some of the liquid back, just enough to allow the bean to puree.
Add beans to a small pan and warm them on the grill (or stove)
Dollop some bean puree on the plate. Place the swordfish on top of the beans. Top with the tabouleh. Squeeze the lemon juice over the top, and tear the reserved mint leaves for garnish.