July 4th holds some of my fondest family memories. My family loves to spend the 4th at my Aunt’s house because her neighborhood has the best block parties. As kids, my cousins and I would spend all morning spraying each other with the garden hose while the grown-ups baked pies and grilled burger patties topped with perfect, processed slices of American cheese.
Well I don’t want to hate on my childhood memories. Now that I’m an adult, however, I want bolder, more adventurous flavors.
This July 4th, why not try something new with these moringa marinated swordfish skewers? They’re packed with peppery flavor and are balanced perfectly with a fresh zing from the cilantro dipping sauce. You won’t even miss the processed cheese squares.
– 6 eight-inch skewers
– ½ cup granulated sugar
– ½ tsp sea salt
– Black pepper
– 1 pound fresh swordfish
– 1 Zucchini
– ½ tbsp Pure Moringa Powder
– 1 Yellow squash
– 1 Red Onion
– 2 tsp fish sauce
– 18 grape or cherry tomatoes
– 2 tbsp extra-virgin olive oil
– ½ cup lemon juice
– ¼ tsp dried red pepper flakes
– 1 cup chopped fresh cilantro
– 1/2 jalapeno, de-seeded
– 2 garlic cloves
– 1 tbsp olive oil
– 1 tsp sesame oil
– 6 tbsp rice-wine vinegar
– 1 tbsp moringa powder
– 1 tbsp sugar
1. Soak skewers in water for 30 minutes before use.
2. Combine lemon juice, Pure Moringa Powder, red pepper flakes, fish sauce, and sugar.
3. Remove skin and any dark meat from the swordfish. Cut remaining fish into 24 even cubes.
4. Coat swordfish in the lemon moringa mixture and let it marinate for about 30 minutes.
5. While the swordfish marinades, cut the zucchini, yellow squash, and red onion into chunks.
6. After the fish marinades for 30 minutes, begin assembling the skewers. Place a fish piece on skewer and slide it to the end. Slide a on a tomato, and chunks of zucchini, squash, and red onion. Repeat until skewer is full.
7. Repeat for all six skewers.
8. Coat the skewers with olive oil. Add salt and pepper.
9. Heat the grill to medium hot.
10. When the grill is hot, place the skewers on grill. Turn a quarter every minute or so until the fish is cooked to desired doneness, no more than 5 or 6 minutes total.
11. For the dipping sauce, combine cilantro, jalapeno, garlic, olive oil, sesame oil, rice-wine vinegar, Pure Moringa Powder, and sugar into a food processor. Pulse until blended.
For a vegetarian option, see this recipe for Moringa Marinated Tofu Skewers: