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.
By Yankee Magazine|Jun 04 2017|
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.
Doesn’t the photo show red onions on the sewers, too.