Pistachio-Crusted Swordfish Kabobs with Thai Red Chile Dipping Sauce

Pistachios appear to be the nut du jour and a brand new health-food darling, providing loads of vitamins, fiber, and largely unsaturated fats.

That they’re now available already shelled possible counts for a very good a part of their enchantment to anybody who sells ready meals. They go well with savory and candy dishes alike.

For swordfish kabobs, the spring inexperienced nuts are blended with coarse cornmeal and parmesan cheese right into a toothsome mild coating. Serve these juicy cubes of swordfish individually with the zesty dipping sauce, or make them into kebabs with fish alone, and even add alternating slices of purple bell pepper, onion, and zucchini.

See different associated recipes in Bites of Bliss.

Yield: eight (Three-cube) kabobs or 24 particular person cubes
Prep time: 30 minutes
Shelf life: 1 to 2 days


eight (6-inch) bamboo skewers or 24 lengthy toothpicks
Non-stick vegetable spray

Dipping Sauce:
1 cup plain Greek yogurt, ideally not non-fat
2 ⅔ cup mayonnaise
Three tablespoons minced shallot
2 tablespoon minced flat-leaf parsley
1 tablespoon freshly squeezed lemon juice
½ teaspoon Thai purple chile paste, or to style

¾ cup shelled pistachios
⅓ cup coarse cornmeal
2 tablespoons grated Parmesan cheese
1 tablespoon minced flat leaf parsley
¼ teaspoon salt
Freshly floor black pepper
2 tablespoons Dijon mustard
24 (1-inch) cubes swordfish with pores and skin eliminated, reduce from 1-inch thick steaks (about 1 pound)


  1. Soak the skewers in water for a minimum of 20 minutes. Preheat the oven to 425 levels. Line a sheet pan with aluminum foil and spray with non-stick vegetable spray.
  2. Make the dipping sauce: In a bowl, mix collectively the yogurt, mayonnaise, shallot, parsley, lemon juice, and Thai chile paste. Season to style with salt. Refrigerate till able to serve. 
  3. In a meals processor, mix the pistachios, cornmeal, Parmesan, salt, parsley, and pepper and pulse till pretty high quality. Switch the combination to a flat bowl.
  4. Frivolously unfold mustard on all sides of the fish cubes. Roll them within the pistachio combination till evenly coated, slide three cubes onto every skewer (or one dice on every toothpick), and lay within the pan. Bake for 7 minutes. Flip the broiler to excessive, place the pan close to the warmth, and cook dinner till calmly browned on all sides, about 15 seconds per facet. Take away and serve with the dipping sauce.


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