Swordfish is meaty, thick and holds up well to grilling skewered with vegetables and brushed with olive oil. Best of all, it takes just a few minutes of cooking time. No grill? No problem. Use your oven broiler instead. The vinaigrette is an option. Serve as a sauce, and over a green salad as well. Brown or a wild-brown rice blend makes a nice side dish.
Serves 4 Ingredients
1 1/2 pounds of thick swordfish
2-3 bell peppers, red, orange or yellow combination
2 large zucchini, green or yellow
1 small red onion
1 tablespoon olive oil, for before grilling
Salt and pepper
3 tablespoons olive oil
1 tablespoon fresh lemon juice or light vinegar
1 teaspoon Dijon mustard
1 teaspoons chopped fresh rosemary (optional)
1 small garlic clove, finely chopped
salt and pepper
If using bamboo skewers, soak in water for about 30 minutes to reduce burning, or use thin metal skewers for kabobs. While the skewers are soaking, make the vinaigrette if using. Whisk all vinaigrette ingredients together in a small bowl.
Trim skin, if any, from fish and discard. Cut fish into approximately 1 1/4″ cubes. Cut peppers into about the same size. Cut zucchini into thick pieces about 3/4″ thick. Cut red onion into chunks. It will fall apart, but don’t worry. Work with the pieces.
Thread pieces of fish and vegetables onto skewers alternating for color.
Heat the grill or broiler for a few minutes until hot.
Brush kabobs with olive oil and sprinkle with salt and pepper. Grill or broil until done, about 1-2 minutes per side, until the fish is almost firm and the vegetables have crisp brown edges.
Serve with a brush of fresh olive oil or the vinaigrette, as desired.
Thanks Sally Cameron for the recipe