Broiled Swordfish Kabobs

4.25 avg. rating (84% score) - 4 votes

Broiled Swordfish Kabobs

Yield: Makes 6 servings.


  • 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


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.


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