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!
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.
SWORDFISH KABOBS
Provided by Michael Symon : Food Network
Categories main-dish
Time 8h35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place swordfish in a non-reactive container. Whisk together zest, olive oil, coriander, herbs and salt. Pour marinade over swordfish and let marinate in refrigerator for 8 hours. Cut peppers and onions into 1-inch squares. Skewer your ingredients rotating them 1 at time, first the swordfish, then a pepper square, followed by a chunk of onion, and a cherry tomato. Brush with marinade and grill for about 2 minutes on each side.
SWORDFISH KEBOBS
Steps:
- Combine marinade ingredients and pineapple juice in a large bowl and add swordfish chunks. Let sit for 15 minutes. Soak 8" bamboo skewers in water for 15 minutes. Alternate swordfish and remaining ingredients on skewers. Kabobs can be grilled or broiled for 8-10 minutes. Rotate the kabobs for either method and baste with remaining marinade.
GRILLED FISH KEBABS WITH CHERRY TOMATOES
Two types of fish-flaky salmon and meaty swordfish-produce doubly delicious grilled kebabs. Thread the fish with the grain perpendicular to the skewers. If using wooden skewers, soak them in water at least fifteen minutes to prevent them from scorching.
Yield serves 4
Number Of Ingredients 9
Steps:
- Heat grill to high (see page 367 for instructions); lightly oil grates. Cut swordfish and salmon into 24 pieces each (about 1 1/2 inches); dividing evenly, thread fish against the grain on 8 skewers, alternating with cherry tomatoes. Brush bread slices on both sides with olive oil, and grill until lightly charred, about 2 minutes per side.
- In a blender, puree basil, garlic, and the olive oil until smooth; season with salt and pepper. Reserve half.
- Brush kebabs with basil oil; season with salt and pepper. Grill, turning occasionally, until fish is opaque throughout and tomatoes are softened, 6 to 10 minutes. With a clean brush, coat kebabs with reserved basil oil. Serve immediately.
SWORDFISH KEBABS
Swordfish is flavorful and particularly delicious when grilled.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 13
Steps:
- Combine garlic, cumin, chile powder, vinegar, molasses, and orange and lime juices in a small saucepan; bring to a boil over high heat. Boil for 2 minutes, remove from heat, and set aside. Halve lemons crosswise and cut each half into 4 wedges.
- On each of 6 long metal skewers, arrange 4 lemon wedges, 3 bay leaves, 3 pieces of fish, and 2 tomatoes. Kebabs can be prepared up to this point and refrigerated for up to 6 hours before cooking.
- Heat grill to medium hot. Sprinkle kebabs with the salt and pepper and spoon glaze over them. Grill until fish is opaque to the center and lightly charred, 3 to 4 minutes per side; brush with glaze several times while cooking. Remove skewers and serve with our Black Bean and Grilled Corn Salsa, if desired.
Nutrition Facts : Calories 284 g, Cholesterol 66 g, Fat 7 g, Protein 35 g, Sodium 696 g
SWORDFISH, BACON, AND CHERRY TOMATO KEBABS
Categories Fish Pork Tomato Low/No Sugar Wheat/Gluten-Free Summer Gourmet
Yield Serves 2
Number Of Ingredients 7
Steps:
- Prepare grill.
- Cut swordfish into 1-inch pieces and in a shallow dish toss with garlic, lemon juice, and oil to coat. Marinate swordfish, covered and chilled, 20 minutes.
- In a skillet cook bacon over moderate heat until pale golden but still soft and transfer to paper towels to drain, reserving fat.
- Thread swordfish, bacon, and tomatoes onto four 10-inch skewers. Brush kebabs with some of reserved fat and grill on an oiled rack set about 6 inches over glowing coals 3 to 4 minutes. Turn kebabs and grill 3 to 4 minutes more, or until swordfish is just cooked through.
- Serve kebabs with lemon wedges.
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