Rosemary Skewered Swordfish Kebabs Recipes

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SWORDFISH KEBABS



Swordfish Kebabs image

Categories     Fish     Mushroom     Onion     Quick & Easy     Low Cal     Backyard BBQ     Bell Pepper     White Wine     Summer     Grill     Grill/Barbecue     Healthy     Bon Appétit

Yield Makes 3 servings

Number Of Ingredients 12

1/2 cup dry white wine
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup Worcestershire sauce
2 garlic cloves, minced
1/4 teaspoon pepper
1 pound swordfish, cut into 1-inch cubes
12 bamboo skewers
6 small boiling onions, peeled
1 green bell pepper, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
12 mushrooms

Steps:

  • Whisk first 6 ingredients in medium bowl to blend. Add fish and refrigerate at least 1 and up to 4 hours.
  • Preheat barbecue (medium heat) or preheat broiler. Drain fish, reserving marinade. Thread fish on skewers alternately with onions, green and bell peppers and mushrooms. Arrange skewers on grill. Grill until swordfish is just cooked through, brushing skewers frequently with marinade, about 5 minutes.

GRILLED VEGETABLE AND SWORDFISH KEBABS



Grilled Vegetable and Swordfish Kebabs image

Provided by Geoffrey Zakarian

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 21

1/2 cup olive oil, plus more for oiling the grill grates
1 tablespoon grated garlic
1 tablespoon grated ginger
Zest of 1 lemon
Salt and freshly ground black pepper
2 pounds swordfish, cut into 1-inch cubes
4 to 6 mini bell peppers of varying colors
1 medium red onion, cut into 1-inch pieces, ends kept on
1 medium zucchini, cut into 3/4-inch-thick rounds
1 cup cherry tomatoes
Juice of 1 lemon
1 cup mayonnaise
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
2 teaspoons minced garlic
1 teaspoon Dijon mustard
1 teaspoon sherry vinegar
1/2 teaspoon hot sauce
8 pieces pita or naan, toasted on the grill
Chopped fresh cilantro, for garnish
Chopped fresh parsley, for garnish

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.

SWORDFISH KEBABS WITH MINT PESTO



Swordfish Kebabs with Mint Pesto image

"Swordfish is meaty, so it stands up really well to a thick sauce like pesto," says Katie.

Provided by Katie Lee Biegel

Time 1h15m

Yield 8 servings

Number Of Ingredients 9

1 1/4 pounds swordfish steak, cut into 1-inch cubes (bloodline removed)
1/4 cup sliced almonds
1 large clove garlic, smashed
1 cup packed fresh mint
1/4 cup packed fresh flat-leaf parsley
Grated zest of 1 lemon, plus wedges for serving
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
Pinch of red pepper flakes (optional)

Steps:

  • Put the fish cubes in a bowl. Soak eight 8-inch wooden skewers in water for at least 30 minutes.
  • Meanwhile, make the pesto: Put the almonds and garlic in a food processor and pulse until finely chopped. Add the mint, parsley and lemon zest and pulse until finely ground. Transfer the mixture to a small bowl and whisk in the olive oil; loosen with 1 tablespoon water, if needed. Season the pesto with salt, pepper and the red pepper flakes, if using. Pour about one-third of the pesto over the swordfish and toss to evenly coat. Reserve the remaining pesto for serving. Refrigerate the swordfish for at least 30 minutes and up to 4 hours.
  • Preheat a grill to medium high. Skewer 3 or 4 chunks of swordfish on each skewer. Grill, turning once, until just cooked through, 2 to 3 minutes per side. Drizzle the skewers with the reserved pesto and serve with lemon wedges.

FISHY MIXED GRILL: SWORDFISH KABOBS WITH GARLIC AND LEMON, TUNA STEAKS WITH ORANGE AND ROSEMARY



Fishy Mixed Grill: Swordfish Kabobs with Garlic and Lemon, Tuna Steaks with Orange and Rosemary image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 27

2 pounds swordfish steak, trimmed of skin
2 lemons
8 large cloves garlic, cracked away from skin
Coarse salt
A generous handful flat-leaf parsley, about 1/4 cup of leaves
Coarse black pepper
1/2 cup extra-virgin olive oil, divided
2 pounds tuna steak
2 oranges
6 sprigs rosemary, stripped and finely chopped
3 tablespoons aged balsamic vinegar, eyeball it
4 scallions, chopped
Panzanella with the Works, recipe follows
5 cups cubed day-old crusty bread
4 Roma or plum tomatoes, cubed
1 small red onion, chopped
1 Cubanelle pepper or green bell pepper, seeded and chopped
1/2 cup pepperoncini or hot cherry peppers, chopped
2 roasted red peppers, drained, chopped
1 cup pitted olives, kalamata or Sicilian green or a combination
1 tin flat fillets of anchovies, drained and chopped
1 cup basil leaves, torn
1 lemon, juiced
3 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil, eyeball it
Splash of liquid from bottled pepperoncini or hot cherry peppers
Coarse salt and black pepper

Steps:

  • Preheat grill pan or outdoor grill to medium high heat.
  • Cube swordfish into generous bite-size chunks. Zest 2 lemons and pile zest on cutting board. Add 4 cloves garlic to zest and chop garlic. Add about a teaspoon of coarse salt to garlic and lemon and combine with flat part of the knife. Chop parsley and mix into garlic and salt. Add a generous amount of coarse black pepper to the pile and mix together with your finger tips. Coat the swordfish in a few tablespoons evoo ¿ enough to coat it evenly, just eyeball it. Slather the lemon zest and garlic mixture all over the fish. The evoo will make it stick. Pile the cubes onto metal skewers, it should fill 2 (12-inch) skewers. Set the fish aside for 10 to 15 minutes. Cut up 1 of the zested lemons into wedges and reserve.
  • Cut tuna steak into 6 small portions. Combine the zest of 2 oranges with the remaining 4 cloves garlic and chop. Add chopped rosemary to garlic and orange zest and combine with flat of knife. Add about 1/2 teaspoon coarse salt and about 1 teaspoon coarse black pepper to the mix. Place a few tablespoons balsamic vinegar and 1/4 cup evoo into a shallow dish. Add the orange-rosemary mixture and mix together. Add the fish and coat evenly in dressing and let stand 10 to 15 minutes. Peel oranges and slice into disks.
  • Throw together a salad, such as Panzanella with The Works, below, then go back to the fish.
  • When you are ready to eat, grill swordfish skewers 3 minutes on each side, 6 minute total. Slide from skewers and squeeze lemon juice over the fish. Cook tuna steaks 2 to 3 minutes on each side for pink, medium-rare fish, 4 minutes on each side for fully cooked fish. Serve tuna with sliced oranges alongside and scatter scallions over both. Each person should end up with 4 or 5 cubes of swordfish and 1 small tuna steak. Serve with salad.
  • Combine all the salad ingredients in a large bowl and dress salad with lemon juice, red wine vinegar, evoo, and a splash of the hot pepper juice, then season with salt and pepper, to your taste.

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