Swordfish Kebabs – a delicious recipe with swordfish, green peppers, lemon, basmati rice, olive oil, onions. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Remove skin and main bone from swordfish. Cut fish and peppers into chunks. Season. Thread on to 8 skewers. Place in a shallow non-metallic dish. Sprinkle over lemon zest and juice. Marinate for 20 mins. Place rice in a pan. Cover with boiling water and simmer until tender, about 20 minutes.
2
Heat 2 tbsp oil in a pan. Cook onions over medium high heat for 5-6 mins. Preheat grill to hot. Place kebabs on a foil-lined grill rack. Drizzle with remaining oil. Grill for 10 mins, turning once, until lightly charred.
3
Drain rice. Toss with onions and 2 tbsp parsley. Pile on to 4 warmed serving plates. Arrange kebabs on top. Garnish with remaining parsley. Serve with lemon wedges.
628
kcal
Calories
32
g
Fat
49
g
Carbs
35
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pound swordfish steaks, 3 green peppers seeded, 1 lemon, 1 cup basmati rice rinsed well, and more.
Yes, Swordfish Kebabs 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.
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