This appetizer is a conversation starter for sure and will probably be the talk of the party. You can use any firm fish and for fun, use both black and white sesame seeds.
- 3⁄4 cup Made In Napa Valley Shanghai Tangerine Sesame Marinade
- 1 pound swordfish steak, cut into 1-inch cubes (about 20 cubes)
- 20 snow peas
- 1⁄4 cup sesame seeds, toasted
- 20 cherry tomatoes
- Toothpicks (look for interesting ones at Asian markets)
Preheat the oven to 500°F. Line a baking sheet with aluminum foil.
Place the swordfish cubes in a bowl with enough Shanghai Tangerine
Sesame Marinade to lightly coat them when tossed. Transfer the
swordfish cubes to the baking sheet in a single layer. Bake until fish
is lightly browned, about 5-7 minutes.
Blanch the snow peas in boiling water for 1 minute, drain, and blot dry. Assemble skewers by first spearing a tomato, followed by a snow pea and then a cube of swordfish. Dip the bottom of the swordfish cube in the sesame seeds and place on a platter. Continue until all skewers are assembled. Serve with a bowl of the Marinade for dipping.
Makes 20 skewers for appetizers
A smoky Pinot Noir or a toasty Chardonnay will work nicely with the swordfish and rich savory flavors of the marinade.