Grilled Swordfish Kebabs with Sake-Orange Glaze
"Grilled with a gingery Asian-fusion style glaze (a kind of teriyaki sauce), meaty swordfish makes a fine feast, indeed. For maximum grilling ease and colorful presentation, the fish is cut into cubes and alternated on skewers with cherry tomatoes. Serve the kebabs over a bed of rice, snow pea and mushroom salad tossed with a sesame dressing, and drink ice-cold Asian beers...."
INGREDIENTS
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1/2 cup plus 1 tablespoon sake
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1/2 cup soy sauce
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1/4 cup (packed) dark brown sugar
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2 1/2 tablespoons grated peeled fresh ginger
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3 garlic cloves, crushed through a press
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1 tablespoon finely grated orange zest
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1 tablespoon plain (unsalted) rice vinegar
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1/2 teaspoon oriental sesame oil
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1/4 teaspoon dried crushed red pepper
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2 teaspoons cornstarch
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Three 1 1/4-inch-thick swordfish steaks (about 1 1/2 pounds total)
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30 cherry tomatoes
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