Wine Country Personalities

Sesame Swordfish Skewers with Dipping Sauce

This appetizer is a conversation starter for sure and will probably be the talk of the party. You can use any firm fish and for fun, use both black and white sesame seeds.

3⁄4 cup Made In Napa Valley Shanghai Tangerine Sesame Marinade
1 pound swordfish steak, cut into 1-inch cubes (about 20 cubes)
20 snow peas
1⁄4 cup sesame seeds, toasted
20 cherry tomatoes
Toothpicks (look for interesting ones at Asian markets)

Preheat the oven to 500°F. Line a baking sheet with aluminum foil. Place the swordfish cubes in a bowl with enough Shanghai Tangerine Sesame Marinade to lightly coat them when tossed. Transfer the swordfish cubes to the baking sheet in a single layer. Bake until fish is lightly browned, about 5–7 minutes.
Blanch the snow peas in boiling water for 1 minute, drain, and blot dry. Assemble skewers by first spearing a tomato, followed by a snow pea and then a cube of swordfish. Dip the bottom of the swordfish cube in the sesame seeds and place on a platter. Continue until all skewers are assembled. Serve with a bowl of the Marinade for dipping.

Makes 20 skewers for appetizers

Wine Suggestions:
A smoky Pinot Noir or a toasty Chardonnay will work nicely with the swordfish and rich savory flavors of the marinade.