swordfish with brussels spouts

prep time:  tbd
cook time:  tbd
servings:  4

ingredients: 
1/4 pound country ham or slab bacon - cut into 1/2-inch cubes
2 tablespoon canola oil
1 pound baby brussels sprouts - outer leaves removed, stem trimmed, halved lengthwise
2 tablespoons butter
2 tablespoons sorghum syrup, molasses or dark honey
1 tablespoon snipped chives
1 tablespoon chopped parsley
salt
pepper
lemon half for seasoning
4 swordfish steaks

steps:
1.  light a grill for cooking fish.  meanwhile, set a large, heavy pan over medium heat.  add ham and brown on all sides, about 5 minutes.  set ham aside.

2.  add 2 tablespoons oil to pan with ham drippings.  turn up heat to medium-high and add brussels sprouts.  shake pan, arranging sprouts so cut sides face down.  cook, undisturbed, until blackened, about 5 minutes.

3.  add butter and sorghum syrup to pan with ssprouts.  stir until butter melts and sauce comes together and coats sprouts, about 1 minute.  take pan off heat and stir in reserved ham and herbs.  season with slat, pepper and squeeze of lemon juice.

4.  season both sides of sish with a good amount of salt and pepper.  grill fish over medium heat to medium doneness, 3 - 4 minutes per side.  serve fish with sprouts and ham.

- wall street journal, october 2012

swordfish skewers

prep time:  30 minutes + marinating
cook time:  10 minutes
servings:  4

ingredients:
1/4 cup rice wine vinegar
1 jalapeno pepper - seeded and chopped
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
1/4 teaspoon chili powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1 1/2 pounds swordfish - cut into 1-inch pieces
1 fresh pineapple - peeled and cut into 1-inch pieces
2 medium red peppers - cut into 1-inch pieces

steps:
1.  in a large resealable plastic bag, combine the first eight ingredients.  add the swordfish, pineapple and peppers.  seal bag and turn to coat; refrigerate for up to 1 hours.

2.  coat grill rack with nonstick cooking spray before starting the grill.  drain and discard marinade.  on eight metal or soaked wooden skewers, alternately thread the swordfish, pineapple and peppers. 

3.  grill, uncovered, over medium heat for 4-6 minutes on each side or until fish flakes easily with a fork.

- light & tasty, june/july 2006