Summer Supper :: swordfish and salmon kabobs with market vegetables

All Photos by Karen Mordechai
Recipes by Casey Solomon for Sunday Suppers

Kabobs of Artic Char, Swordfish, Green Pepper, Red Onion and Cherry Tomatoes

1 lb Artic Char
1 lb Swordfish
2 lb Peppers
Two handfuls of Cherry Tomatoes
1 Red Onion

Soak the wooden skewers in water for a few hours.
Cut the swordfish and artic char into cubes.
Cut the green pepper and red onion into pieces that are similar in size to the fish.
Thread a piece of fish, pepper, onion and tomato, repeating three times.
Barbecue skewers for 10 to 15 minutes, or until vegetables are softened/browned and fish is cooked.
Note that these skewers cook very quickly over hot coals - be sure to turn them more regularly than you would with meat.

Pine Nut, Caper and Golden Raisin Butter

3 ounces of pine nuts
1 ounce of salted capers rinsed and drained
3 ounces of golden raisins
2 sticks of butter

Gently warm the butter, when it starts to foam, add pine nuts. As these start to golden, add raisins and capers. Check for seasoning and finish with a squeeze of lemon.

Pour this wonderful mixture over the grilled fish & enjoy.