Lemony Fish Brochettes
Make 6 brochettes (serves 2 - 3)
After a day in the sun, we crave foods that have a high acid content, such as lemons and limes (isn't that why margaritas taste so good after a day at the beach!). The barbecued lemon wedges, which are edible, and lemony sauce in this perfect Sunday supper dish satisfy that craving.
This recipe is very easy to prepare and assemble. The brochettes can be grilled outdoors on the BBQ or broiled indoors in the oven.
Prepare Lemon Wedges:
Select 2 small lemons that have thin skins. Wash and cut the ends off, then cut each lemon in half (as though for squeezing). Remove the seeds and the central membrane, then cut each half into 4 equal pieces (altogether 8 pieces per lemon).
Gently blanch the lemon wedges in barely simmering water for 10 minutes, until the skin is soft, but still retains its form.
Remove with a slotted spoon, reserving the cooking water for the peppers. Pat the wedges dry and coat them with olive oil and 1-2 TBS sugar. Set aside until ready to assemble the brochettes.
Seed and core 2 red and/or green bell peppers and cut each one into 1 " squares.
In the lemon cooking water, blanch the squares in hot water for 6 minutes to partially cook so in the final grilling they will be completely cooked.
Drain and pat dry. Coat with olive oil and sea salt. Set aside until ready to assemble the brochettes.
Use 1" thick swordfish steaks (remove any dark flesh).
Cut the fish into 1" squares, roughly the same size as the peppers.
Season with salt, pepper, 1 TBS olive oil and Herbes de Provence.
Whisk together a few TBS each of warm fish stock (or white wine), lemon juice and soft butter.
Fish Stock: There is a wonderful powdered fish stock called Fumet de
Poisson, which made by Maggi, that makes instant fish stock by just adding
water. We buy this product in France. In the U.S., you might find it by mail
order at a store in San Francisco called Made in France (415) 487-9698.