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.
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