Skewered Swordfish And Zucchini Recipes

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GRILLED OR BROILED SKEWERED SWORDFISH CHUNKS WITH SALMORIGLIO

Categories     Sauce     Side     Broil     Swordfish

Yield makes 4 servings

Number Of Ingredients 7



Grilled or Broiled Skewered Swordfish Chunks with Salmoriglio image

Steps:

  • Start a charcoal or gas grill, or preheat a broiler; the fire should be quite hot and the rack about 3 inches from the heat source. Thread the fish onto 4 skewers (it will be easier to turn the fish if you use 2 skewers per kebab, for a total of 8 skewers, 4 kebabs). Brush the fish with a little olive oil and sprinkle it with salt and pepper.
  • Combine the remaining oil, salt, pepper, garlic, and oregano in a small food processor and puree; the mixture should be smooth (scrape down the sides of the container if necessary). Stir in the lemon juice and set aside.
  • Grill or broil the fish, turning as each side browns, a bit more than 2 minutes per side. Swordfish is best cooked until tender but not dry; when a thin-bladed knife inserted into the center meets only a little resistance, it's done. Drizzle with the salmoriglio, garnish with the parsley, and serve.
  • Pan-Grilled Swordfish Steaks with Salmoriglio
  • It's nice to enhance the sauce with a tablespoon or 2 of capers when you do it this way: Use 2 steaks, each about a pound. Put a large heavy skillet over medium high heat and wait a couple of minutes. Add 2 or 3 tablespoons olive oil to the pan and cook the fish until nicely browned, 4 to 5 minutes; turn and cook until the fish is done. Serve with the sauce.

1 1/2 to 2 pounds swordfish, cut into large chunks
1/3 cup extra virgin olive oil, plus a little more for brushing on the fish
Salt and black pepper to taste
2 garlic cloves, peeled
1 tablespoon fresh oregano leaves or 1 teaspoon dried
Juice of 1 lemon
Chopped fresh parsley leaves for garnish

SKEWERED MARINATED SWORDFISH AND CUCUMBER

Provided by Food Network

Categories     main-dish

Time 1h30m

Number Of Ingredients 15



Skewered Marinated Swordfish and Cucumber image

Steps:

  • Cut the cucumbers in half lengthwise and then slice across the width into 1/2-inch half moons. Sprinkle with salt and let sit in a colander for 20 to 30 minutes. Combine the cilantro, Achiote, orange juice, lime juice, garlic and peppercorns in a blender. Puree until smooth. Cut the swordfish into 1 1/2-inch chunks and place in a nonreactive bowl. Pour over the cilantro marinade and let sit 20 to 30 minutes. Preheat the grill or broiler. Grill chard, transfer to a large bowl and toss with lime dressing. Thread alternating swordfish and cucumber chunks on skewers. Grill or broil about 1 1/2 minutes per side. Line a serving platter or plates with the chard. Top with the skewers and serve.
  • Whisk together the olive oil, lime juice, salt and pepper. Serve.

6 pickling cucumbers, ends trimmed and peeled
Salt
2 bunches cilantro, leaves only
3 ounces Achiote paste
1/2 cup freshly squeezed orange juice
1/2 cup freshly squeezed lime juice
8 garlic cloves, roughly chopped
1 1/2 tablespoons black peppercorns
2 pounds skinless Swordfish fillet
2 bunches red chard, stemmed, and cut into large pieces
1/2 cup Lime Olive Oil Dressing, recipe follows
1/2 cup olive oil
2 tablespoons freshly squeezed lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

SKEWERED SWORDFISH AND ZUCCHINI

Provided by Linda Wells

Categories     dinner, main course

Time 1h20m

Yield Four to six servings

Number Of Ingredients 8



Skewered Swordfish And Zucchini image

Steps:

  • In a shallow pan, mix together the lime, oil, savory, salt and pepper. Add the swordfish and zucchini, and toss to cover with the marinade. Allow to sit, refrigerated, for one to three hours.
  • Prepare a charcoal fire 45 minutes before cooking time. If desired, add grape-vine clippings that have been soaked in water.
  • Thread the fish and zucchini on skewers, alternating them.
  • When the coals are ash-covered and glowing, brush the grill with oil. Cook the fish for about five minutes, brushing twice with the marinade. Turn the skewers and continue cooking and basting another five minutes.

Nutrition Facts : @context http, Calories 388, UnsaturatedFat 19 grams, Carbohydrate 7 grams, Fat 26 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 5 grams, Sodium 179 milligrams, Sugar 2 grams, TransFat 0 grams

2 tablespoons fresh lime juice
1/3 cup olive oil
1/2 cup fresh savory, chopped
1/8 teaspoon salt
Freshly ground black pepper to taste
2 pounds fresh swordfish, cut in 1-inch cubes
2 to 3 medium zucchini, cut in 1-inch slices
Vegetable oil to brush the grill

SKEWERED SWORDFISH AND ZUCCHINI (FROM LOUISA HARGRAVE)

Provided by Linda Wells

Categories     dinner, main course

Time 1h20m

Yield Four to six servings

Number Of Ingredients 8



Skewered Swordfish And Zucchini (From Louisa Hargrave) image

Steps:

  • In a shallow pan, mix together the lime, oil, savory, salt and pepper. Add the swordfish and zucchini, and toss to cover with the marinade. Allow to sit, refrigerated, for one to three hours.
  • Prepare a charcoal fire 45 minutes before cooking time. If desired, add grape-vine clippings that have been soaked in water.
  • Thread the fish and zucchini on skewers, alternating them.
  • When the coals are ash-covered and glowing, brush the grill with oil. Cook the fish for about five minutes, brushing twice with the marinade. Turn the skewers and continue cooking and basting another five minutes.

Nutrition Facts : @context http, Calories 388, UnsaturatedFat 19 grams, Carbohydrate 7 grams, Fat 26 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 5 grams, Sodium 179 milligrams, Sugar 2 grams, TransFat 0 grams

2 tablespoons fresh lime juice
1/3 cup olive oil
1/2 cup fresh savory, chopped
1/8 teaspoon salt
Freshly ground black pepper to taste
2 pounds fresh swordfish, cut in 1-inch cubes
2 to 3 medium zucchini, cut in 1-inch slices
Vegetable oil to brush the grill

SWORDFISH SKEWERS GLAZED WITH SWEET AND SOUR SAUCE

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 6



Swordfish Skewers Glazed with Sweet and Sour Sauce image

Steps:

  • Preheat grill to medium-high heat.
  • In a small saucepan, bring the balsamic vinegar to a boil. Lower the heat and reduce the vinegar to about 1/3 cup, and set aside.
  • In a medium saucepan with boiling water, add the pearl onions, and cook until soft but still firm, about 4 minutes. Drain and let stand until cool enough to handle. Remove the skins, leaving the root intact and the onion whole.
  • In a large bowl, toss the swordfish cubes, onions, and olive oil together. Season lightly with salt and pepper and toss again.
  • Thread the fish, onions, and bay leaves onto wooden or metal skewers. Divide the ingredients evenly, alternating them on the skewers. Grill the fish skewers for about 1 minute on each side, for a total 4 minutes.
  • To serve, drizzle with a little of the balsamic reduction.

1 pound red or white pearl onions
2 pounds swordfish, cut into 1-inch cubes
4 teaspoons extra-virgin olive oil
Salt and pepper
12 fresh bay leaves
1 cup balsamic vinegar

GRILLED VEGETABLE AND SWORDFISH KEBABS

Provided by Geoffrey Zakarian

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 21



Grilled Vegetable and Swordfish Kebabs image

Steps:

  • For the kebabs: Whisk together the olive oil, garlic, ginger, lemon zest and some salt and pepper in a small bowl. Put the swordfish in a large bowl. Put the peppers, onions, zucchini and tomatoes in another large bowl. Evenly divide the olive oil mixture between the two bowls and toss to coat. Cover and let marinate for about 30 minutes to 1 hour at room temperature.
  • For the garlic aioli: Meanwhile, whisk together the lemon juice, mayonnaise, cilantro, parsley, garlic, mustard, vinegar and hot sauce in a medium bowl. Cover and refrigerate until ready to use.
  • When the fish and vegetables are ready, preheat a grill over medium-high heat. (If using wooden skewers, soak in water for at least 30 minutes before grilling.)
  • Meanwhile, thread the swordfish onto six 12-inch skewers. Thread the peppers, onions, zucchini and tomatoes onto individual skewers.
  • Brush the grill grates with oil. Place the kebabs on the grill, sprinkle with salt and pepper, and grill until lightly charred and grill-marked and the swordfish is cooked through, 3 to 5 minutes per side.
  • To serve, spread 1 to 2 teaspoons of garlic aioli on top of each pita. Place the swordfish and vegetables on top, drizzle with more garlic aioli, and sprinkle with cilantro and parsley.

1/2 cup olive oil, plus more for oiling the grill grates
1 tablespoon grated garlic
1 tablespoon grated ginger
Zest of 1 lemon
Salt and freshly ground black pepper
2 pounds swordfish, cut into 1-inch cubes
4 to 6 mini bell peppers of varying colors
1 medium red onion, cut into 1-inch pieces, ends kept on
1 medium zucchini, cut into 3/4-inch-thick rounds
1 cup cherry tomatoes
Juice of 1 lemon
1 cup mayonnaise
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
2 teaspoons minced garlic
1 teaspoon Dijon mustard
1 teaspoon sherry vinegar
1/2 teaspoon hot sauce
8 pieces pita or naan, toasted on the grill
Chopped fresh cilantro, for garnish
Chopped fresh parsley, for garnish

SWORDFISH SKEWERS

In Baraboo, Wisconsin, Nancy Thome threads marinated swordfish, fresh pineapple and green pepper onto skewers for a grilled sensation. The kabobs offer a hint of citrus flavor that's uniquely complemented by cayenne pepper, chili powder and crushed red pepper flakes.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 11



Swordfish Skewers image

Steps:

  • In a large resealable plastic bag, combine the first eight ingredients; add the swordfish, pineapple and green peppers. Seal bag and turn to coat; refrigerate for up to 1 hour. , Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the swordfish, pineapple and green peppers. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork, turning occasionally.

Nutrition Facts : Calories 280 calories, Fat 8g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 146mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges

1/4 cup rice vinegar
1 jalapeno pepper, seeded and chopped
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
1/4 teaspoon chili powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1-1/2 pounds swordfish steaks, cut into 1-inch pieces
1 fresh pineapple, peeled and cut into 1-inch pieces
2 medium green peppers, cut into 1-inch pieces

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