swordfish kabobs
I love swordfish, so this recipe is fantastic for a summer supper.
No Image
prep time
20 Min
cook time
10 Min
method
Grill
yield
4 serving(s)
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped onion
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon paprika
- 1 - bay leaf
- 1/8 teaspoon freshly ground pepper
- 1 1.4 pounds swordfish filet, cut into 1 inch cubes
- - olive oil/cooking spray
- 1 - green bell pepper, cut into 1 inch pieces
- 1 - yellow bell pepper, cut into 1 inch pieces
- 4 - roma tomatoes, cut into 1 inch pieces
- 1 - red onion, cut into 1 inch pieces
- 4 - 12 inch pre-soaked wooden kabob skewers
- 1/2 teaspoon salt
How To Make swordfish kabobs
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Step 1In a food processor, combine the olive oil, lemon juice, chopped onion, parsley, paprika, bay leaf, pepper, and 2 tablespoons of water. Process until pureed. Pour into a shallow baking dish, and add the swordfish. Toss to coat. cover and marinate at room temperature for 30 minutes or in the refrigerator for up to 2 hours.
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Step 2Remove swordfish from marinade and discard the leftover marinade. Drain and blot dry to remove excess marinade. (if desired)
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Step 3prepare a fire for grill. Away from the heat source, lightly spray the grill rack or broiler pan with olive oil or cooking spray. Position the grill rack or broiler pan 4/6 inches away from the head source.
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Step 4Thread the fish and the bell pepper, tomato, and onion pieces onto the skewers in alternating layers. Arrange the kabobs on the grill rack or broiler pan and season with the salt. Grill or broil, turning every 2 minutes, until the swordfish is opaque throughout when tested with the tip of a knife. About 5/6 minutes. Serve immediately.
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