You need 8 - 10 inch skewers for this recipe

• 1 pound swordfish steaks
• 2 -3 firm, fresh bartlett pears, cut into 1 1/2 inch pieces
• 1/4 cup water
• 1 teaspoon cornstarch
• 2 tablespoons lemon juice
• 1 tablespoon butter
• 1 tablespoon scallion, chopped
• 3/4 teaspoon hot pepper sauce
• 1/4 teaspoon salt
• Lime or lemon wedges for serving

Method

Skew the swordfish and the pears on skewers, alternating each ingredient. 

In a small saucepan, whisk together water and cornstarch. Heat to boiling, whisking as sauce thickens. Remove from heat when thickened, and whisk in remaining ingredients to create basting sauce. Set aside to cool.

Brush fish and pears generously with basting sauce.

Broil 4 inches from heat source, turning once, for 6 to 8 minutes or until fish is no longer translucent and flakes with fork. Serve with lime or lemon wedges, according to your own taste.

Serves: 4

Contributor: Jay Thornton

back to pear article
back to main seafood page     
back to grill & barbecue recipes

top of page