Exotic Swordfish and Vegetable Skewers

They are auspicious and delicious and will tantalize your taste buds

Recipe by: Gabrielle

SERVES: 4-6

Wine Pairing: 2014 Pietro Family Cellars Sauvignon Blanc, Napa Valley

PREP TIME: 10 minutes COOKING TIME: 5 minutes TOTAL TIME: 15 minutes + 1 ½ hour rest/marinate time

INGREDIENTS

Fish

MARINADE: Yield 1 cup

6 Tbsp. rice wine vinegar
2 tsp. balsamic vinegar
2 large orange, 2 tsp. orange zest + 6 Tbsp. orange juice
4 Tbsp. GC Napa Valley Natural Jalapeño Olive Oil or Savory Extra Virgin Olive Oil
2 tsp. GC Napa Valley Natural Wild Fennel Finishing Sea Salt
2 tsp. GC Napa Valley Natural Olive Spice Blend
1 tsp. GC Napa Valley Natural Sage Green Peppercorn

DIPPING SAUCE:

VEGETABLES

Whisk marinade ingredients in a small bowl. Divide marinade in half. Use half as a marinade and to baste swordfish on grill. Use other half to make a dipping sauce: In a blender add marinade, ripe avocado and puree. Add water as needed.
Brush marinade liberally on both sides of the swordfish and let marinate for 30 minutes or longer.
Place vegetables in separate bowls, drizzle with the marinade to lightly coat.
Preheat grill to medium to medium-high heat. Thread swordfish and vegetables onto skewers. Grill skewers 4-5 minutes, turning occasionally and basting with marinade and grill until desired doneness.

Place swordfish skewers on a platter with small bowl of dipping sauce.

1½-2 lbs. swordfish
1 bottle rice wine vinegar
1 bottle balsamic vinegar, quality brand
2 large oranges
1 ripe avocado
2 red bell peppers
2 yellow squash
1 medium red onion
12 wooden or metal skewers
FROM PREVIOUS SHIPMENTS: GC Napa Valley Natural Jalapeno Olive Oil & GC Napa Valley Natural Wild Fennel Finishing Sea Salt