Recipe courtesy of Cod Squad
Show: Eat St.
Swordfish Kebabs
Total:
30 min
Active:
30 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 1/2 pounds swordfish, cubed into 1-ounce cubes (about 1-inch squares)
  • 1/4 cup finely chopped garlic
  • 2 tablespoons vegetable oil 
  • 1 lemon, zested and juiced
  • 1 sprig rosemary, finely chopped
  • 1/2 bunch parsley, finely chopped
  • 1 large red onion, cut into 1-inch pieces
  • 1 medium green pepper, cut into 1-inch pieces
  • 1 medium red pepper, cut into 1-inch pieces
  • Salt and freshly ground black pepper

Directions

Preheat the grill over high heat or the oven to 400 degrees F.

Combine the cubed swordfish with the garlic, oil, lemon zest, rosemary and parsley. Skewer the swordfish alternately with the onions, green peppers and red peppers. Sprinkle the kebabs with salt and pepper. Grill or roast for 12 to 15 minutes. Squeeze the lemon juice over skewers before serving.

Yield: Yield: 4 generous skewers

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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