- Special Pricing
Grilled Swordfish Kabobs
- Active Time 20m
- Total Time 4h 20m
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 pounds 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
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.
nutrition information per serving
572 calories; 37g total fat; 88mg cholesterol; 215mg sodium; 15g carbohydrates; 4g fiber; 46g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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