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Swordfish and Pineapple Brochettes

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“Super Foods Cookbook”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel and core the pineapple. Cut part of the flesh into 12 (1-inch) cubes and reserve.
  2. Coarsely chop the rest of the pineapple and place in blender. Add the orange juice and ginger. Puree.
  3. Pour into a bowl or shallow baking dish.
  4. Cut the swordfish into 16 cubes. Add to the pineapple mixture and toss to coat. Marinate in the refrigerator for 1 hour.
  5. For each serving, alternate four swordfish cubes and three pineapple cubes on a skewer. Reserve the marinade.
  6. Place the skewers on a lightly oiled broiler pan. Broil 4 inches from the heat for 4-5 minutes, tuning to broil on all sides.
  7. Place the reserved marinade in a saucepan. Bring to a boil.
  8. Pour into a bowl. Whisk in the mayonnaise until smooth. Serve with the brochettes.

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