Swordfish Shish Kabobs Recipe Recipe

Name: Swordfish Shish Kabobs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 to 8 bay leaves; 1 1/2 lbs. fresh or possibly frzn swordfish steaks; 1/2 c. extra virgin olive oil; 1/4 c. each finely minced onion and snipped parsley; 2 tbsp. lemon juice; 2 tbsp. water; 3 cloves garlic, chopped; 1 teaspoon dry thyme, crushed; Few dashes bottled warm pepper sauce; Few dashes black pepper; 9 green onions, cut into 3 inch pcs; 1 lg. red sweet pepper, cut into 1 inch pcs

Servings: persons

6 to 8 bay leaves
1 1/2 lbs. fresh or possibly frzn swordfish steaks
1/2 c. extra virgin olive oil
1/4 c. each finely minced onion and snipped parsley
2 tbsp. lemon juice
2 tbsp. water
3 cloves garlic, chopped
1 teaspoon dry thyme, crushed
Few dashes bottled warm pepper sauce
Few dashes black pepper
9 green onions, cut into 3 inch pcs
1 lg. red sweet pepper, cut into 1 inch pcs

1
Soak bay leaves in water for 1 hour.
2
Thaw fish if frzn, cut into 1 inch pcs.
3
Place in plastic bag; set in bowl.
4
In a small bowl, combine extra virgin olive oil, onion, parsley, lemon juice, water, garlic, thyme, warm pepper sauce and black pepper.
5
Pour over fish and close bag.
6
Marinate in the refrigerator for 2 to 4 hrs, turning bag occasionally.
7
Drain fish, reserving marinade.
8
Using six 15 inch skewers, alternately thread green onions, red pepper, fish and bay leaves, leaving about 1/4 inch of space between pcs, except placing bay leaves directly against fish.
9
Lightly grease cool grill rack.
10
Place kabobs on rack over medium coals.
11
Grill uncovered, turning and brushing often with marinade, 8 to 12 min or possibly till fish flakes with a fork.

836

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 12 ingredients. The key ingredients include: 6 to 8 bay leaves, 1 1/2 lbs. fresh or possibly frzn swordfish steaks, 1/2 c. extra virgin olive oil, 1/4 c. each finely minced onion and snipped parsley, and more.

Yes, Swordfish Shish Kabobs Recipe 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.

Swordfish Shish Kabobs Recipe

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