SWORDFISH KABOBS
Provided by Michael Symon : Food Network
Categories main-dish
Time 8h35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place swordfish in a non-reactive container. Whisk together zest, olive oil, coriander, herbs and salt. Pour marinade over swordfish and let marinate in refrigerator for 8 hours. Cut peppers and onions into 1-inch squares. Skewer your ingredients rotating them 1 at time, first the swordfish, then a pepper square, followed by a chunk of onion, and a cherry tomato. Brush with marinade and grill for about 2 minutes on each side.
SWORDFISH KEBOBS
Steps:
- Combine marinade ingredients and pineapple juice in a large bowl and add swordfish chunks. Let sit for 15 minutes. Soak 8" bamboo skewers in water for 15 minutes. Alternate swordfish and remaining ingredients on skewers. Kabobs can be grilled or broiled for 8-10 minutes. Rotate the kabobs for either method and baste with remaining marinade.
SWORDFISH KABOBS WITH BALSAMIC GLAZE
Steps:
- If using wooden skewers, soak them in water in a casserole dish or baking sheet for 30 minutes prior to grilling. Prepare a grill or grill pan for medium-high heat; oil the grill grates with olive oil.
- Mix the balsamic, lemon juice and mustard in a small bowl. Add the olive oil in a slow stream while whisking. Season with salt and pepper.
- Thread the fish, fennel and tomatoes onto 8 skewers, alternating between fish and vegetables. There should be roughly 3 pieces of fish per skewer. Season all sides of each skewer with salt and pepper. Brush the balsamic mixture over all the skewers.
- Add the skewers to the grill and cook until there are clear grill marks on the flame side, 3 to 5 minutes. Flip the skewers and cook for an additional 3 to 5 minutes. Continue to rotate the skewers and cook on each side until all sides are cooked and have a slight char.
- Serve hot!
SWORDFISH-FRUIT KABOBS
Nice summery item for the grill. Chicken can sub for the fish if needed, and other stonefruit could sub for the nectarines...but I'd peel the fuzzy ones (peaches, apricots).
Provided by Wendy0
Categories Pineapple
Time 53m
Yield 4 kebabs, 4 serving(s)
Number Of Ingredients 10
Steps:
- combine first 7 ingredients to make a marinade.
- cut swordfish into 2" chunks.
- marinate fish at least 30 minutes.
- cut pineapple to have 16 chunks.
- cut nectarines into quarters.
- thread pieces onto skewers.
- grill 10-15 minutes, brushing with marinade and turning often.
Nutrition Facts : Calories 433.2, Fat 20.8, SaturatedFat 3.8, Cholesterol 66.4, Sodium 467.9, Carbohydrate 27.1, Fiber 3.5, Sugar 19.7, Protein 35.8
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