28 Apr Swordfish Kebabs
Yield: 4 servings (serving size: 1 kabob)
Swordfish is a firm-fleshed fish. It’s a great choice for grilling. Marinate pieces of fish in a mixture of citrus juices, soy sauce, ginger and rosemary, and grill on skewers with onion and bell pepper.
2 tablespoons chopped fresh rosemary
3 tablespoons low-sodium soy sauce
1 ½ tablespoons extra-virgin olive oil
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
2 teaspoons grated orange rind
1 tablespoon fresh orange juice
2 teaspoons honey
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 ½ pounds swordfish steaks, cut into 1-inch pieces
¾ cup (2-inch) sliced green onions
12 (1-inch) pieces red bell pepper
4 metal (preferred) or wooden skewers
Chef tip: If wooden skewers are used, soak for 15 minutes in water prior to use.
Combine rosemary, soy sauce, olive oil, lemon rind, lemon juice, orange rind, orange juice, honey, salt, and pepper in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator for 30 minutes, turning once.
Remove fish from bag; discard marinade. Alternating each piece, thread fish, green onions, and bell pepper onto each of 4 (10-inch) skewers. Place on grill rack coated with cooking spray; grill 8 minutes or until opaque, turning once.