One of the things I find somewhat irritating is the confusion in North America between bees and wasps. There is actually a lot of difference, but so many people persist in calling wasps bees. Just saw something on TV where they were talking about bee stings, or yellow jackets. They were wasp stings. One thing with a bee, if it stings you, it leaves its stinger in you and then the poor bee goes off and dies. You should be sure to remove the stinger from the site. The wasp on the other hand goes off to sting again. Personally I like bees, to me they are working really hard pollinating plants and making honey. Without them (they are dying off in droves) we will be in serious trouble.
I think probably Matt’s favourite fish would be swordfish. It really is delicious and in Europe it was described to me as being like a pork chop, it is certainly a very solid flesh.
Grilled Swordfish Kebabs with Sake-Orange Glaze
Grilled with a gingery Asian-fusion style glaze (a kind of teriyaki sauce), meaty swordfish makes a fine feast, indeed. For maximum grilling ease and colourful presentation, the fish is cut into cubes and alternated on skewers with cherry tomatoes. Serve the kebabs over a bed of rice, snow pea and mushroom salad tossed with a sesame dressing, and drink ice-cold Asian beers.
1/2 cup plus 1 tablespoon sake
1/2 cup soy sauce
1/4 cup (packed) dark brown sugar
2 1/2 tablespoons grated peeled fresh ginger
3 garlic cloves, crushed through a press
1 tablespoon finely grated orange zest
1 tablespoon plain (unsalted) rice vinegar
1/2 teaspoon oriental sesame oil
1/4 teaspoon dried crushed red pepper
2 teaspoons cornstarch
Three 1 1/4-inch-thick swordfish steaks (about 1 1/2 pounds total)
30 cherry tomatoes
Combine 1/2 cup sake, soy sauce, sugar, ginger, garlic, orange zest, vinegar, sesame oil and red pepper in small, nonreactive saucepan. Bring just to simmer over medium heat, stirring until sugar dissolves. Stir remaining 1 tablespoon sake and cornstarch in small bowl to form smooth paste. Reduce heat and whisk cornstarch mixture into soy sauce mixture. Simmer until thick, about 30 seconds. Remove from heat and cool.
DO-AHEAD TIP: Can be prepared up to 3 days ahead. Use cold or at room temperature.
Remove skin and dark-colored flesh from swordfish. Cut fish into 30 equal square or rectangular pieces. Divide fish pieces among 6 metal skewers, alternating them with cherry tomatoes, and positioning them so that their flat sides align, for more even cooking.
Meanwhile, prepare barbecue (medium-high heat). Position rack about 6 inches above heat source.
Brush sake glaze over one side of fish and tomatoes. Lay skewers sauced side-down on rack. Cover and grill 1 1/2 minutes. Brush kebabs generously with glaze, turn and grill another 1 1/2 minutes. Continue to grill and turn kebabs until glaze is used up, fish pieces are nicely marked by grill on all 4 sides and are just cooked through while remaining juicy, about 6 minutes total.
Slide fish pieces and tomatoes off skewers and onto plates. Serve immediately.
Have a great weekend.