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Swordfish Skewers With Escoveitch Tartar Sauce

The sun-drenched flavors of the Caribbean have always held a special place in my heart, likely stemming from childhood vacations where the vibrant culture and cuisine were as much a part of the experience as the turquoise waters. I vividly remember the bustling beachside shacks, each with its own unique take on escoveitch fish – the air thick with the aroma of spices and the sizzle of fish hitting hot oil. Each bite was an explosion of flavor, a perfect balance of sweet, spicy, and tangy. I remember one time trying to eat the whole fish, bone and all, just like the locals! This swordfish skewer recipe, inspired by those memories, offers a modern twist on a classic, capturing the essence of Jamaican flavors in a simple, elegant presentation.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 7 minutes
Total Time: 37 minutes
Servings: 6
Dietary Type: Pescatarian

Ingredients

1 scotch bonnet pepper or 1 habanero pepper, halved
½ small onion, thinly sliced
7 allspice berries, cracked
1 bay leaf
½ cup rice vinegar
1 pinch sugar
1 small chayote, halved lengthwise, seeded, and cut into 1-by-¼-inch matchsticks
1 carrot, cut into 1-by-¼-inch matchsticks
½ cup finely chopped flat-leaf parsley
½ teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 cup mayonnaise
Salt & freshly ground black pepper
2 lbs skinless swordfish steaks, cut into 1-by-2-inch pieces (1 inch thick)
24 cherry tomatoes
Vegetable oil, for brushing

Equipment Needed

Small saucepan
Medium bowl
Medium saucepan
Bowl for ice water
Grill
6 pairs of skewers
Single skewers

Instructions

In a small saucepan, combine one-half of the scotch bonnet pepper (or habanero) with the onion, allspice berries, bay leaf, rice vinegar, and sugar. Bring the mixture to a boil over medium heat.
Remove the saucepan from the heat, cover, and let it stand for 30 minutes. This allows the flavors to infuse the vinegar.
Strain the vinegar mixture into a medium bowl. Discard the solids. Let the strained vinegar cool completely. This step is crucial for preventing the mayonnaise from splitting later on.
While the vinegar mixture is cooling, prepare the vegetables. Bring a medium saucepan of salted water to a boil. Also, prepare a bowl of ice water; this will stop the cooking process and help retain the vibrant color of the vegetables.
Blanch the chayote and carrot in the boiling water just until they are crisp-tender, which should take about 1 minute. Be careful not to overcook them, as they should still have a slight bite.
Drain the blanched chayote and carrot immediately and transfer them to the bowl of ice water to stop the cooking process. This is essential for preserving their texture and color.
Once the chayote and carrot are cooled, drain them again thoroughly and squeeze dry with paper towels to remove excess water. This step prevents the tartar sauce from becoming watery.
Add the blanched and dried chayote and carrot to the cooled vinegar. Then, add the finely chopped flat-leaf parsley, lemon zest, lemon juice, and mayonnaise. Season the sauce generously with salt and freshly ground black pepper to taste.
Mince the remaining half of the scotch bonnet pepper (or habanero) very finely. If you’re sensitive to spice, consider removing the seeds and membranes before mincing. Add the minced pepper to the sauce. This adds a significant kick, so adjust the amount according to your preference.
Light a grill and preheat it to medium-high heat. Ensure the grill grates are clean and lightly oiled to prevent the fish from sticking.
Loosely thread the swordfish pieces onto 6 pairs of skewers. Using two skewers per set helps to keep the fish from spinning during grilling.
Thread the cherry tomatoes onto single skewers. This prevents them from falling through the grill grates as they soften.
Lightly brush the swordfish and tomatoes with vegetable oil to prevent sticking and enhance their flavor. Season them generously with salt and freshly ground black pepper.
Grill the swordfish and tomato skewers over moderately high heat, turning as necessary, until the fish is lightly charred and just cooked through, about 7 minutes for the swordfish and about 4 minutes for the tomatoes. The tomatoes should be slightly blistered and softened. The swordfish is done when it flakes easily with a fork. Avoid overcooking the swordfish, as it can become dry and tough.
Transfer the grilled swordfish and tomato skewers to a platter. Serve immediately, passing the escoveitch tartar sauce at the table.

Expert Tips & Tricks

Spice Level: Adjust the amount of scotch bonnet pepper according to your spice preference. Remember that the heat can intensify over time, so start with a small amount and add more to taste.
Swordfish Doneness: Swordfish can dry out quickly if overcooked. Aim for an internal temperature of around 135°F (57°C) for the most tender results. A meat thermometer is helpful for achieving this.
Make-Ahead Tartar Sauce: The escoveitch tartar sauce can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator. This allows the flavors to meld together beautifully.
Grilling Alternatives: If you don’t have a grill, you can pan-sear the swordfish skewers in a hot skillet with a little oil. Cook them until they are lightly charred and cooked through, about 3-4 minutes per side.

Serving & Storage Suggestions

Serve the swordfish skewers immediately after grilling for the best flavor and texture. Arrange the skewers attractively on a platter, drizzled with a bit of the escoveitch tartar sauce. Garnish with extra chopped parsley and lemon wedges for a pop of color and freshness.

Leftover swordfish skewers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a skillet or in a low oven to prevent them from drying out. The escoveitch tartar sauce should also be stored in the refrigerator and will last for up to 3 days. It is not recommended to freeze either the cooked swordfish or the sauce.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	360 kcal	N/A
Calories from Fat	174	N/A
Total Fat	19 g	29%
Saturated Fat	4 g	18%
Cholesterol	69 mg	23%
Sodium	429 mg	17%
Total Carbohydrate	15 g	4%
Dietary Fiber	2 g	5%
Sugars	6 g	N/A
Protein	31 g	62%

Variations & Substitutions

Other Fish: If swordfish isn’t available or to your liking, you can substitute it with other firm, meaty fish such as tuna, mahi-mahi, or shark. Adjust the cooking time accordingly, as different fish may require different times.
Vegetables: Feel free to experiment with other vegetables in the tartar sauce, such as bell peppers, cucumber, or radishes. Just be sure to blanch them lightly and dry them thoroughly before adding them to the sauce.
Spice Level: If you prefer a milder flavor, you can omit the scotch bonnet pepper altogether or use a milder chili pepper, such as a jalapeño.
Mayonnaise: For a lighter tartar sauce, you can use Greek yogurt or light mayonnaise instead of regular mayonnaise.
Gluten-Free: Ensure that the mayonnaise you use is gluten-free. Most commercially available mayonnaises are, but it’s always a good idea to check the label.

FAQs (Frequently Asked Questions):

Q: Can I make the tartar sauce ahead of time?
A: Yes, the escoveitch tartar sauce can be made up to 3 days in advance. Store it in an airtight container in the refrigerator until ready to use. The flavors actually meld together better over time!

Q: What’s the best way to prevent the swordfish from drying out on the grill?
A: Avoid overcooking the fish. Aim for an internal temperature of 135°F (57°C). Also, lightly brushing the fish with oil before grilling helps to retain moisture.

Q: Can I use a different type of vinegar?
A: While rice vinegar is recommended for its mild flavor, you can substitute it with apple cider vinegar or white wine vinegar. However, be aware that these vinegars may impart a slightly different flavor to the tartar sauce.

Q: Is there a substitute for scotch bonnet pepper?
A: If you can’t find scotch bonnet peppers, habanero peppers are a good substitute, as they have a similar heat level. You can also use jalapeño peppers for a milder flavor.

Q: What side dishes pair well with these swordfish skewers?
A: Grilled corn on the cob, coconut rice, or a simple green salad with a citrus vinaigrette would complement the flavors of the swordfish and tartar sauce beautifully.

Final Thoughts

This recipe for swordfish skewers with escoveitch tartar sauce is a delightful way to bring the vibrant flavors of the Caribbean to your table. Whether you’re grilling for a summer barbecue or simply looking for a quick and flavorful weeknight meal, these skewers are sure to impress. Don’t be afraid to experiment with the spice level and other ingredients to create your own unique version. I encourage you to give this recipe a try and share your feedback! Pair it with a crisp rosé or a chilled white wine for the ultimate culinary experience. Bon appétit!

Swordfish Skewers With Escoveitch Tartar Sauce Recipe