Broiled Swordfish Kabobs
Easy and full of flavor, these swordfish kabobs are perfect for summer. If you have a grill, feel free to grill them instead of broiling.
Easy and full of flavor, these swordfish kabobs are perfect for summer. If you have a grill, feel free to grill them instead of broiling.
Yield:
Makes 6 servings.Ingredients
1/2 cup olive oil
1/2 cup white-wine vinegar
2 cloves garlic, minced
1 tablespoon soy sauce
1/2 teaspoon hot-pepper sauce
1/8 teaspoon freshly ground black pepper
2 pounds swordfish, cut into 1-inch pieces
2 red or yellow bell peppers, cut into 1-inch pieces
24 cherry tomatoes
12 skewers
juice of 1 lemon
Instructions
In a large bowl, combine the oil, vinegar, garlic, soy sauce, hot-pepper sauce, and black pepper. Marinate the swordfish in the mixture for 1 hour in the refrigerator. Remove the fish, then put the marinade into a small pan and bring to a boil for 3 to 5 minutes. Preheat the broiler. Alternate the fish, peppers, and tomatoes on the skewers. Place the skewers on a cookie sheet and broil for 10 minutes, basting with the marinade and turning several times. Before serving, sprinkle the lemon juice over the skewers.
