GRILLED VEGETABLE AND SWORDFISH KEBABS
Provided by Geoffrey Zakarian
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 21
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.
SURF 'N' TURF KEBABS WITH CILANTRO-LIME SAUCE
Categories Lamb Onion Tomato Marinate Quick & Easy Lime Peach Eggplant Bell Pepper Zucchini Summer Grill/Barbecue Cilantro Swordfish Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 22
Steps:
- For marinade:
- Whisk all ingredients in medium bowl to blend.
- For kebabs:
- Place fish and lamb in separate medium glass or stainless steel bowls. Add 2/3 cup marinade to each; toss to coat. Chill at least 30 minutes and up to 1 hour, stirring occasionally. Reserve remaining marinade for basting and making sauce.
- Drain fish. Alternate 2 fish cubes, 2 tomato halves, 2 peach wedges, and 2 onion bottoms on each of 8 skewers.
- Drain lamb. Alternate 2 lamb cubes, 2 bell pepper squares, 2 eggplant cubes, and 2 zucchini rounds on each of 8 skewers. (Kebabs can be assembled 2 hours ahead. Arrange on 2 rimmed baking sheets. Cover; chill.)
- Spray grill rack with nonstick spray, then prepare barbecue (medium-high heat). Transfer 1 cup reserved marinade to small saucepan for sauce. Grill kebabs until slightly charred and cooked as desired, turning occasionally and basting with remaining marinade, about 8 minutes for fish and 10 minutes for lamb. Transfer kebabs to platter.
- Bring marinade in saucepan to boil. Reduce heat to medium-low. Whisk in butter, 1 slice at a time, allowing each to melt before adding next (do not boil). Season butter sauce to taste with pepper. Serve sauce with kebabs.
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 SKEWERS WITH CILANTRO-MINT PESTO
Make and share this Swordfish Skewers With Cilantro-Mint Pesto recipe from Food.com.
Provided by Vicki Kaye
Categories < 4 Hours
Time 1h6m
Yield 4 , 4 serving(s)
Number Of Ingredients 17
Steps:
- To prepare pesto, combine first 8 ingredients in a food processor; process until smooth. Let stand 30 minutes.
- Prepare grill to medium-high heat.
- To prepare skewers, combine lime rind and next 5 ingredients through 2 garlic cloves in a large zip-top plastic bag. Add fish to bag; seal. Marinate in refrigerator for 30 minutes, turning bag once. Remove fish from bag; discard marinade. Thread fish and tomatoes alternately onto each 8 skewers; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Place skewers on a grill rack coated with cooking spray; grill 6 minutes or until desired degree of doneness, turning every 2 minutes. Serve with pesto.
Nutrition Facts : Calories 308.8, Fat 13.9, SaturatedFat 3.1, Cholesterol 112.2, Sodium 437.6, Carbohydrate 10.1, Fiber 1.9, Sugar 6.5, Protein 34.9
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- If using wooden skewers, cover with water and let soak for about an hour to prevent them from burning when you put them on the grill. If using metal skewers, skip to the next step.
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