Owner/Executive Chef Sandy Batista of Tugas Restaurant and Catering Inc. joined us on set Friday to show us how to make their Swordfish and Port Wine Infused Pineapple Skewers.
- 6 oz Swordfish
- 1 Cup Port Wine
- 2 cups Pineapple cubes
- Grille the Swordfish to liking, pour the Port Wine gingerly over the swordfish just before completing the grilling.
- Cube the Pineapple and place on skewer
- Remove Swordfish from grill, cube and place on skewer
- Pour the other half cup of Port Wine on the Swordfish now on the skewer and plate it with a side of your liking.
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