Succulent grilled swordfish kebabs with tequila and key lime
Fish second courses
Turkish cuisine
Grill
I grew up along the coast of Rhode Island. Fishermen used to gift us fresh catch leaving it wrapped in newspaper and ice at our front door. Sometimes they would take us out on their boats in the summer. I really loved standing out on the gangway of the swordfish boat, because the spray from the ocean would soak us. Because my mother hated the smell of cooking fish inside the house, we would simply broil the fresh steaks on the grill outside with a little butter, lemon and pepper. Simple perfection, that's all that was needed. I came to this recipe when I was hosting friends for the fourth of July several years ago. It was a huge hit. The kebabs just seem to melt in your mouth. They are absolutely succulent. Video link: <br />http://www.wwlp.com/dpp/mass_appeal/taste/swordfish-kabobs <br /> - Sagegreen
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