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Grilled Swordfish Kabobs

Source: Casual Cuisines of the World - Taverna
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Active Time:  20 Minutes
Total Time:  4 Hours 20 Minutes
  Serves 4
One of the simplest and best fish recipes of the Turkish Aegean, these flavorful kabobs are equally popular in Greece. If the cherry tomatoes are not firm, skewer them separately and remove them from the heat as soon as they are done. Dress the brochettes with a vinaigrette of olive oil and lemon juice or serve with nut sauce. Rice pilaf is the classic accompaniment.
1/2 cup olive oil
6 tablespoons fresh lemon juice
1 teaspoon paprika
2 bay leaves, crushed, plus 12 whole bay leaves
2 lb swordfish fillets, cut into 1 1/4-inch cubes
2 lemons, thinly sliced, plus lemon wedges for serving
2 green bell peppers, seeded, deribbed and cut into 1 1/4-inch squares
16 ripe but firm cherry tomatoes
salt and freshly ground pepper
Other necessary recipes:
Fried Mussels with Nut Sauce Rice Pilaf with Pine Nuts and Currants
Grilled Swordfish Kabobs Recipe at
In a shallow nonaluminum bowl, whisk together the olive oil, lemon juice, paprika and crushed bay leaves. Add the swordfish cubes, turning to coat well. Cover and let marinate in the refrigerator for about 4 hours.

Prepare a fire in a charcoal grill or preheat a broiler.

Remove the fish cubes from the marinade, reserving the marinade. Thread the cubes onto metal skewers, alternating them with the whole bay leaves, lemon slices, bell peppers and cherry tomatoes. Sprinkle with salt and pepper.

Place the skewers on an oiled grill rack or a broiler pan and grill or broil, turning as needed and basting a few times with the reserved marinade, until the fish is opaque throughout, about 10 minutes.

Transfer the skewers to a warmed platter and serve hot with lemon wedges.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 572
Fat. Total: 37g
Fiber: 4g
Carbohydrates, Total: 15g
Sodium: 215mg
% Cal. from Fat: 58%
Cholesterol: 88mg
Protein: 46g
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