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
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
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.
XIFIAS SOUVLAKI: GRILLED SWORDFISH KEBABS WITH VEGETABLES
Found on-line at About.com. Posted for Zaar World Tour 4. If using bamboo skewers remember to soak them for at least 30 minutes prior to grilling. Prep time includes marinating time. This would be good served with a simple orzo or rice.
Provided by Kim127
Categories Greek
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together olive oil and lemon juice until thick and creamy. Whisk in remaining marinade ingredients.
- Place swordfish cubes in a plastic bag and pour in marinade.Mix it around to make sure all the pieces get good and covered.
- Marinate for 2-3 hours, turning the bag occasionally.
- To make skewers, thread on a piece of swordfish, a bay leaf (or half a large leaf), a cherry tomato, a piece of pepper and a piece of onion. Repeat order.
- Grill over hot coals for 8-9 minutes, turning to cook evenly. Swordfish is done when juices bubble up.
Nutrition Facts : Calories 567.6, Fat 36.1, SaturatedFat 6.2, Cholesterol 66.3, Sodium 745.9, Carbohydrate 29.7, Fiber 8.2, Sugar 3, Protein 37.1
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