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Grilled Swordfish Kabobs with Hawaiian Citrus & Honey-Mustard Sauce
FOOD5223Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 swordfish filets (about 8 oz. each – each cut into 8 pieces)
- 1 tsp. sea salt
- 1 tsp. freshly ground black pepper
- 1 red pepper (large, ribbed, seeded and cut into 2-inch chunks)
- 1 sweet onion (large, purple, Maui or Vidalia cut into 2-inch chunks)
- 1 pineapple (peeled, cored & cut into 1-inch chunks - reserve juice for sauce)
- 3 limes (cut into ¼ inch slices, ends removed)
- 1/2 lb. baby bellas (small whole mushrooms -, button, or shitake - brushed and stemmed)
- 1 tsp. dark sesame oil
- 1 Tbsp. sesame oil (light)
- 2 cloves crushed garlic (about 1 tbsp.)
- 2 tsp. ginger (freshly grated, from 2-inch piece of fresh ginger - peeled)
- 1 cup pineapple juice (fresh)
- 1/3 cup orange juice (thawed concentrated)
- 1 lemon (Juice and zest of)
- 1 lime (Juice and zest of)
- 1 cup unsweetened coconut milk
- 2 Tbsp. Dijon mustard
- 1 Tbsp. hoisin sauce
- 1 Tbsp. reduced sodium soy sauce
- 1/2 cup orange blossom honey
- 1/4 cup cilantro leaves (chopped)
- 1 chili (dried pasilla)
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