Swordfish Zucchini Kebabs Recipes

GRILLED SWORDFISH, PEPPER AND ZUCCHINI KABOBS WITH RED SALMORIGLIO SAUCE

Steps:

• Preheat grill or grill pan.
• Meanwhile, to make sauce, place tomatoes, parsley, 1 tablespoon of oil, garlic, oregano and 1/4 tsp each of salt and pepper in a food processor; pulse until finely chopped and set aside.
• Thread 2 pieces each of swordfish and yellow pepper, and 1 piece each of onion and zucchini onto each of twelve 8-inch metal skewers. (Note: if you're using wooden skewers, soak them in water 30 minutes before use to prevent charring.) Brush kabobs with remaining 1 tablespoon of oil and sprinkle with remaining 1/4 teaspoon each of salt and pepper.
• Grill skewers, turning as needed, until lightly charred and fish is just cooked through, about 8 to 10 minutes. Yields 3 kabobs, 1/2 cup of couscous and about 1/2 cup of sauce per serving.

GRILLED VEGETABLE AND SWORDFISH KEBABS

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, BACON, AND CHERRY TOMATO KEBABS

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.

SKEWERED SWORDFISH AND ZUCCHINI (FROM LOUISA HARGRAVE)

Steps:

• In a shallow pan, mix together the lime, oil, savory, salt and pepper. Add the swordfish and zucchini, and toss to cover with the marinade. Allow to sit, refrigerated, for one to three hours.
• Prepare a charcoal fire 45 minutes before cooking time. If desired, add grape-vine clippings that have been soaked in water.
• Thread the fish and zucchini on skewers, alternating them.
• When the coals are ash-covered and glowing, brush the grill with oil. Cook the fish for about five minutes, brushing twice with the marinade. Turn the skewers and continue cooking and basting another five minutes.

SKEWERED SWORDFISH AND ZUCCHINI

Steps:

• In a shallow pan, mix together the lime, oil, savory, salt and pepper. Add the swordfish and zucchini, and toss to cover with the marinade. Allow to sit, refrigerated, for one to three hours.
• Prepare a charcoal fire 45 minutes before cooking time. If desired, add grape-vine clippings that have been soaked in water.
• Thread the fish and zucchini on skewers, alternating them.
• When the coals are ash-covered and glowing, brush the grill with oil. Cook the fish for about five minutes, brushing twice with the marinade. Turn the skewers and continue cooking and basting another five minutes.

GRILLED FISH KEBABS WITH SHAVED ZUCCHINI

Steps:

• Heat a grill to high. Clean and lightly oil hot grill. Alternately thread fillets, tomatoes, and onion onto eight 8-inch skewers. Brush kebabs with olive oil; season with salt and pepper. Grill until fish is opaque throughout, 6 to 10 minutes, turning occasionally.
• In a large bowl, toss together zucchini, 1 tablespoon oil, corn kernels, lemon juice, and mint. Season with salt and pepper and serve with kebabs.

SWORDFISH KEBABS WITH ZUCCHINI RIBBON SALAD

Steps:

• Pre Heat grill until hot about 15 minutes.
• While grill heats, squeeze 1/4 cup lemon juice. Whisk 1/4 cup oil, oregano and 2 tablespoons lemon juice together in large bowl.
• Cut swordfish into 1 inch chunks and pat dry with paper towels. Add to bowl with marinade and toss to coat. Let sit for ten minutes.
• While swordfish marinates, whisk remaining 3 tablespoons oil, remaining 2 tablespoons lemon juice 1 teaspoon salt and1 teaspoon pepper together in serving bowl, set dressing aside. Trim zucchini, then shave into ribbons with vegetable peeler. Shave ricotta salata with peeler. chop mint. Thread marinated swordfish onto skewers.
• Clean and oil cooking grate. Grill swordfish skewers, covered turning often unitl done, 9-12 minutes. transfer to platter,.
• Add kale, zucchini, ricotta salata and mint to bowl with dressing and toss to coat. Slide swordfish off skewers andserve with salad.