Rosemary-Skewered Swordfish Kebabs

1. 1

   Pour 1/4 cup oil into a wide, shallow, nonreactive dish.

2. 2

   Stir in the lemon and orange zests, 1/2 tablespoon of the thyme and all but 1 tablespoon of the chopped rosemary.

3. 3

   Add the swordfish to the marinade and turn to coat the fish completely.

4. 4

   Refrigerate 2 to 24 hours.

5. 5

   Preheat gas grill to high or prepare a charcoal grill, letting the coals burn until white ash is visible.

6. 6

   Remove the swordfish from the marinade, brushing off any solids.

7. 7

   Skewer the fish pieces with the rosemary branches (about 4 pieces per branch).

8. 8

   Season each kebab with salt and pepper.

9. 9

   Place the skewers on the hot grill and cook, turning as needed, until cooked through, approximately 4 minutes total.

* Per serving · 4 servings · Values may vary.

No additional tips available.