Swordfish Brochette Tabbouleh

Swordfish 1 inch cubes, 4oz total
Red peppers cut in 1 inch cubes
Spanish onion cut in 1 inch cubes

For Marinade:

Lemon juice fresh squeezed 1oz
Zest from 1 lemon
Garlic clove diced
Cumin pinch
Cilantro chopped including stems 1 tb
Crushed red pepper
Olive oil 2 tblspn
Salt & fresh ground pepper

For Tabbouleh Salad:

Bulgar wheat 1 cup soak in hot water 1 – 2 hours or till soft
Parsley Italian flat leaf chop 1 cup
Lemon juice 3 oz
Tomatoes 1 ea diced
Cumin pinch
Salt & pepper

Procedure:

• When bulgar is soft toss all ingredients together. Adjust seasoning to taste

For Skewer Prep:

• Alternate sword, peppers and onions on any type of skewer and place in marinade for 2-3 hours.
• To cook, lightly season w/ salt and olive oil and place on grill w/ a cover. Turn several times till cooked.
• Place tabbouleh salad in center of plate, carefully remove ingredients from skewer and arrange around tabbouleh. Drizzle w/ olive oil and chopped parsley.

Recipe By Tony Breeze, Executive Chef, Hyatt Regency Chesapeake Bay Resort, Cambridge, Md.

Tags: Hyatt Regency Chesapeake Bay Resort Swordfish Tony Breeze