Swordfish Kabobs With Citrus Rum Sauce

• 16 ounces swordfish fresh
• 1 tablespoon olive oil
• 1/4 cup diced onions
• 2 tablespoons carrots diced
• 2 tablespoons diced celery
• 1 tablespoon chopped garlic
• 1/2 cup dark rum
• 1/2 cup orange juice
• 1 cup chicken stock
• 2 bay leaves
• 1 tablespoon black peppercorn
• 1 tablespoon tomato paste
• 1/2 cup couscous

1. Cut swordfish into 1-inch cubes and mix in small bowl with olive oil, salt & pepper and chopped garlic. Cover and place in fridge for 1-hour.
2. Preheat grill to medium-high.
3. Skewer swordfish while alternating with fresh papaya, pineapple, cherry tomato and red onions. Add as much or as little fruit and vegetables as you would like.
4. Place skewers on grill and baste with marinade while turning every minute or so, making sure the fish has grill marks on both sides.
5. Saute onions, carrots, and celery on medium heat. Add rum, bay leaves and peppercorns. Simmer for 2-minutes. Add 1/2 cup chicken stock, orange juice and tomato paste and bring to boil. Reduce heat and simmer for 15-minutes. Strain through a fine mesh sieve and discard vegetables. Return to low heat and slowly add a blend of cold water and cornstarch until sauce thickens.
6. Bring 1/2 cup chicken stock and saffron to a boil. The saffron is used to give the couscous a beautiful golden hue. Pour mixture over 1/2 cup of couscous, cover and let sit for 15-minutes. Add diced cilantro, parsley and red onions for additional flavor.

olive oil, onions, carrots, celery, garlic, dark rum, orange juice, chicken stock, bay leaves, black peppercorn, tomato paste, couscous

Taken from www.yummly.com/recipe/Swordfish-Kabobs-With-Citrus-Rum-Sauce-1674277 (may not work)