Rosemary-Skewered Swordfish Recipe

Name: Rosemary-Skewered Swordfish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 (8- to 10-inch) rosemary branches; 2 garlic cloves, minced; 1/2 teaspoon freshly ground pepper; 1/4 teaspoon salt; 1 teaspoon grated lemon rind; 1 tablespoon fresh lemon juice; 1/3 cup olive oil; 1 1/2 pounds swordfish, cut into pieces; 2 baking potatoes, baked, chilled, and cut into 2-inch pieces; 1 pint cherry tomatoes; 1 red onion, cut into wedges

Servings: persons

8 (8- to 10-inch) rosemary branches
2 garlic cloves, minced
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/3 cup olive oil
1 1/2 pounds swordfish, cut into pieces
2 baking potatoes, baked, chilled, and cut into 2-inch pieces
1 pint cherry tomatoes
1 red onion, cut into wedges

1
Strip rosemary leaves from branches, leaving 2 inches of leaves at tip of stems; chop leaves to measure 2 tablespoons.
2
Whisk together chopped rosemary, garlic, and next 5 ingredients in a small bowl.
3
Alternately thread fish, potato, tomatoes, and onion onto rosemary skewers. Place in a 13- by 9-inch baking dish, and add marinade. Turn skewers gently in marinade to coat. Let stand 15 to 20 minutes.
4
Grill, covered with lid, over medium-high heat (350u00b0 to 400u00b0) 6 minutes on one side. Turn carefully, and grill 6 additional minutes.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 (8- to 10-inch) rosemary branches, 2 garlic cloves, minced, 1/2 teaspoon freshly ground pepper, 1/4 teaspoon salt, and more.

Yes, Rosemary-Skewered Swordfish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary-Skewered Swordfish

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