When the State Fair rolls around (or any other time of the year!), you know it’s time to start putting everything “on-a-stick” and we couldn’t think of anything we’d rather skewer than beautiful swordfish along with some of Chef Martin’s amazing andouille sausage. Add some peppers and onions, and you’ve got one of the greatest summer eating foods you’ll ever have.
I like to make mine with a little cilantro vinaigrette to put on the side, but if you’re not into cilantro, you could easily swap it out for parsley. If you don’t want to use a vinaigrette, you could also serve it with any of your favorite BBQ sauces (the Lillie’s Q would work great for this!). But no matter what you serve it with, you should definitely consider adding this into your grilling repertoire.
1lb Swordfish, cut into 1″ cubes (yields about 8)
2 Chef Martain Andouille sausages, cut into 1″ pieces (4 per sausage)
1 red onion, cut into 1″ petals
2 red bell peppers, cut into 1″ pieces
2 tablespoons chopped cilantro
2 tablespoons Cajun seasoning
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
2 tablespoons fresh lime juice
6 tablespoons olive oil (approximately)
Salt & pepper
Place the swordfish cubes in a mixing bowl and season with the Cajun seasoning. Toss to combine.
Thread the swordfish, sausage, peppers, and onions onto skewers making sure to alternate between meat and vegetables.
Place on a grill over medium-high heat and cook for approximately 2 minutes per side or until swordfish is fully cooked through.
Place the mustard, vinegar, and lime juice in a bowl and whisk to combine. Slowly drizzle in the olive oil and whisk continuously until the vinaigrette begins to emulsify. Use more or less oil if needed. Add the cilantro and season with salt and peppers. Whisk to combine.
Serve skewers and drizzle with the vinaigrette.