Sicilian food with Jamaican beer? they are both islands so close enough.
For the Swordfish I made a marinade which I poured over the fish, then the fish was skewered with bamboo skewers (soaked in water to prevent burning) covered and refrigerated. during this time a charcoal grill was lit. When the grill is hot and clean, wipe with vegetable oil to prevent sticking. The skewers are then placed on the grill and turned every few minutes while basting with the marinade. The fish is done when just cooked through, too long and they can become dry. I served the Swordfish with a Sicilian cous cous salad. More on the Squid in the next post.
3 pounds swordfish in 2 inch cubes
1 cup fresh orange juice
3 cloves crushed garlic
1 teaspoon fresh cracked pepper
1 teaspoon red chili flakes
1/4 cup extra virgin olive oil
Marinate chilled and covered for 2-4 hours
Sicilian Couscous salad:
2 cups Israeli couscous
1/2 cup toasted slivered almonds
2 oranges, segments and zest
1 pinch of Spanish saffron
1/2 cup golden raisins
1/2 cup extra virgin olive oil
1/4 cup orange juice
a splash of sherry vinegar
1 bunch spinach leaves, clean and dry
1/2 red onion, sliced thin
Sea salt and fresh cracked pepper
Toast the couscous in a saute pan with a dash of olive oil till golden brown, cook in salted water like pasta, remove from heat and drain, add the rest of the ingredients, mix well and allow to sit for a few hours to allow the flavors to blend together.