Adriatic Swordfish Kebabs

Menu Part: 
Appetizer
Cuisine Type: 
Mediterranean
Serves: 
4

Cubes of swordfish steak liberally coated with a savory-sweet pomegranate, molasses, lemon and rosemary sauce before grilling on skewers with figs. Served on a bed of arugula with lemon-vinaigrette dressing.

Ingredients

1 1⁄2 lb. swordfish steaks
4 tbsp. olive oil
2 tbsp. pomegranate molasses or balsamic vinegar
2 tbsp. lemon juice
1 tbsp. chopped fresh rosemary
Salt and pepper, to taste
Fresh rosemary branches
8 oz. fresh figs, halved
1 bunch arugula
Lemon vinaigrette
Pomegranate seeds and toasted pine nuts, for garnish
 

Steps

1. Cut swordfish into cubes. In shallow bowl, whisk oil, pomegranate molasses, lemon juice, rosemary, and salt and pepper. Add swordfish and coat well with mixture.

2. Thread swordfish on rosemary branches. Grill 5-7 min., turning to cook all sides.

3. Brush figs with some of remaining mixture and grill 2-3 min. until soft.

4. For service, toss arugula with a little lemon vinaigrette. Arrange swordfish kebabs and figs on top. Heat remaining olive oil mixture and drizzle over kebabs. Sprinkle with pomegranate seeds and pine nuts.
 

More From FoodService Director

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most of us in the Bay Area are, if not...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

FSD Resources