CITRUS MARINATED SWORDFISH KABOBS
Citrus Marinated Swordfish Kabobs, with onions and red and green bell peppers are quick and easy to prepare, and can be grilled on a BBQ or an inside griddle.
Provided by JB @ The Grateful Girl Cooks!
Categories Main Course Seafood
Time 20m
Number Of Ingredients 12
Steps:
- Cut the swordfish steak into 16 bite sized cubes (4 used per skewer). Cut the bell peppers and onion into approximate 2" wedges (about the same size as the swordfish cubes).
- Thread swordfish and vegetables onto skewers, alternating vegetables and fish. If you are grillng indoors on flat surface, no need to treat skewers. If grilling outside and using wood skewers, you will need to soak the wooden skewers for 30 minutes, (fully submerged in water) prior to adding fish and veggies, to prevent burning once over an open flame.
- Mix together the ingredients for the citrus marinade. Brush sauce onto the kabobs, covering both swordfish and veggies. Turn kabobs to brush both sides with sauce. Let the kabobs sit and "marinate" in the sauce for a bit, while you get your outside BBQ started or heat up your griddle.
- Heat griddle (or outside BBQ) with a tiny bit of oil on medium high heat. Once hot, add kabobs. You should hear them sizzle once they hit the grill. Cook for several minutes, then rotate kabobs to other side. Continue cooking (turning to cook all sides), and basting with additional sauce, until swordfish is seared on the outside, and cooked through (6-8 minutes). TIP: If a piece of the fish isn't fully touching the griddle, simply use a fork to lightly press it down, to ensure a crisp seared exterior. Sometimes the veggies prevent a few piecesfrom being seared on outside; this is the best way I've found to solve that issue.
- Once kabobs are fully cooked through, carefully remove them from the grill, and serve! Enjoy!
Nutrition Facts : ServingSize 1 (2 skewers), Calories 364 kcal, Carbohydrate 14 g, Protein 20 g, Fat 25 g, SaturatedFat 16 g, Cholesterol 65 mg, Sodium 236 mg, Fiber 2 g, Sugar 10 g
LEMON PEPPER GRILLED SWORDFISH KABOBS
If you cannot find sustainable swordfish. Try this recipe with Mahi Mahi or Striped Bass.
Provided by Adam and Joanne Gallagher
Time 1h15m
Yield Makes 4 servings or 8 kabobs
Number Of Ingredients 8
Steps:
- Cut swordfish into 1-inch cubes then add to a resealable plastic bag. Add the olive oil, lemon zest, black pepper, anchovy paste and thyme to the bag then seal. Gently massage the bag until the marinade is well mixed and the fish coated. Place the bag onto a plate and refrigerate for 1 hour.
- Meanwhile, submerge the skewers in water so they soak.
- After 1 hour, heat grill to medium-high heat (or place a grill pan over medium heat).
- Divide the swordfish cubes between each skewer then grill until just cooked through, about 2 minutes per side. Transfer to a serving plate and squeeze lemon juice over the fish.
SWORDFISH KABOBS WITH BALSAMIC GLAZE
Steps:
- If using wooden skewers, soak them in water in a casserole dish or baking sheet for 30 minutes prior to grilling. Prepare a grill or grill pan for medium-high heat; oil the grill grates with olive oil.
- Mix the balsamic, lemon juice and mustard in a small bowl. Add the olive oil in a slow stream while whisking. Season with salt and pepper.
- Thread the fish, fennel and tomatoes onto 8 skewers, alternating between fish and vegetables. There should be roughly 3 pieces of fish per skewer. Season all sides of each skewer with salt and pepper. Brush the balsamic mixture over all the skewers.
- Add the skewers to the grill and cook until there are clear grill marks on the flame side, 3 to 5 minutes. Flip the skewers and cook for an additional 3 to 5 minutes. Continue to rotate the skewers and cook on each side until all sides are cooked and have a slight char.
- Serve hot!
SWORDFISH KEBOBS
Steps:
- Combine marinade ingredients and pineapple juice in a large bowl and add swordfish chunks. Let sit for 15 minutes. Soak 8" bamboo skewers in water for 15 minutes. Alternate swordfish and remaining ingredients on skewers. Kabobs can be grilled or broiled for 8-10 minutes. Rotate the kabobs for either method and baste with remaining marinade.
SWORDFISH KABOBS
Provided by Michael Symon : Food Network
Categories main-dish
Time 8h35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place swordfish in a non-reactive container. Whisk together zest, olive oil, coriander, herbs and salt. Pour marinade over swordfish and let marinate in refrigerator for 8 hours. Cut peppers and onions into 1-inch squares. Skewer your ingredients rotating them 1 at time, first the swordfish, then a pepper square, followed by a chunk of onion, and a cherry tomato. Brush with marinade and grill for about 2 minutes on each side.
ZESTY SWORDFISH KABOBS
This is from Cooking Light September 2002. This is a really good kabob with a citrus flavor. I usually substitute chunks of a sweet onion for the green onion.
Provided by GibbyLou
Categories < 60 Mins
Time 55m
Yield 4 skewers, 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine first 12 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 30 minutes, turning once.
- Prepare grill.
- Remove fish from bag; discard marinade. Thread fish, green onions, and bell pepper alternately onto each of 4 (10-inch) skewers. Place on grill rack coated with cooking spray; grill 8 minutes or until desired degree of doneness, turning once.
Nutrition Facts : Calories 302.5, Fat 12.2, SaturatedFat 2.6, Cholesterol 66.4, Sodium 899.5, Carbohydrate 12.1, Fiber 2.3, Sugar 6.6, Protein 35.7
SWORDFISH KABOBS
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 13
Steps:
- Combine garlic, cumin, chili powder, vinegar, molasses, and orange and lime juices in a small saucepan; bring to a boil over high heat. Boil for 2 minutes, remove from heat, and set aside. Halve lemons crosswise, and cut each half into 4 wedges.
- On each of six long metal skewers, arrange 4 lemon wedges, 3 bay leaves, 3 pieces of fish, and 2 tomatoes. Kabobs can be prepared up to this point and refrigerated for up to 6 hours before cooking.
- Heat grill to medium hot. Sprinkle kabobs with the salt and pepper, and spoon glaze over them. Grill until fish is opaque to the center and lightly charred, 3 to 4 minutes per side; brush with glaze several times while cooking. Remove skewers, and serve.
Nutrition Facts : Calories 284 g
GRILLED SEAFOOD KABOBS
Steps:
- Mix lemon juice, olive oil, mustard, Italian seasoning, hot sauce, salt, and pepper together in a large bowl. Add swordfish, shrimp, and scallops and toss.
- Preheat an outdoor grill for low heat and lightly oil the grate.
- Drain skewers and thread swordfish, shrimp, scallops, bell pepper, onion, squash, mushroom, and pepperoncini in an alternating fashion onto the skewers. Place a lemon piece on the end of each skewer. Brush skewers with any remaining oil mixture.
- Cook skewers on the grill, turning every 5 minutes, until seafood is cooked through, 15 to 20 minutes total.
Nutrition Facts : Calories 188.1 calories, Carbohydrate 7.4 g, Cholesterol 82.4 mg, Fat 6.5 g, Fiber 1.8 g, Protein 24.3 g, SaturatedFat 1.2 g, Sodium 961.8 mg, Sugar 1.9 g
SWORDFISH KEBABS
Categories Fish Mushroom Onion Quick & Easy Low Cal Backyard BBQ Bell Pepper White Wine Summer Grill Grill/Barbecue Healthy Bon Appétit
Yield Makes 3 servings
Number Of Ingredients 12
Steps:
- Whisk first 6 ingredients in medium bowl to blend. Add fish and refrigerate at least 1 and up to 4 hours.
- Preheat barbecue (medium heat) or preheat broiler. Drain fish, reserving marinade. Thread fish on skewers alternately with onions, green and bell peppers and mushrooms. Arrange skewers on grill. Grill until swordfish is just cooked through, brushing skewers frequently with marinade, about 5 minutes.
SWORDFISH-FRUIT KABOBS
Nice summery item for the grill. Chicken can sub for the fish if needed, and other stonefruit could sub for the nectarines...but I'd peel the fuzzy ones (peaches, apricots).
Provided by Wendy0
Categories Pineapple
Time 53m
Yield 4 kebabs, 4 serving(s)
Number Of Ingredients 10
Steps:
- combine first 7 ingredients to make a marinade.
- cut swordfish into 2" chunks.
- marinate fish at least 30 minutes.
- cut pineapple to have 16 chunks.
- cut nectarines into quarters.
- thread pieces onto skewers.
- grill 10-15 minutes, brushing with marinade and turning often.
Nutrition Facts : Calories 433.2, Fat 20.8, SaturatedFat 3.8, Cholesterol 66.4, Sodium 467.9, Carbohydrate 27.1, Fiber 3.5, Sugar 19.7, Protein 35.8
More about "swordfish fruit kabobs recipes"
ZESTY SWORDFISH KABOBS RECIPE | MYRECIPES
From myrecipes.com
5/5 (6)Calories 248 per servingServings 4
- Combine first 12 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 30 minutes, turning once.
- Remove fish from bag; discard marinade. Thread fish, green onions, and bell pepper alternately onto each of 4 (10-inch) skewers. Place on grill rack coated with cooking spray; grill 8 minutes or until desired degree of doneness, turning once.
GRILLED SWORDFISH KABOBS WITH CAPERS, OLIVES, & PICKLE-Y …
From playswellwithbutter.com
5/5 (2)Total Time 30 minsCategory Main DishesCalories 531 per serving
SWORDFISH KABOBS - AVOCADO PESTO
From avocadopesto.com
RECIPE FOR SWORDFISH KABOBS | ALMANAC.COM
From almanac.com
GRILLED SOY AND DIJON MARINATED SWORDFISH KABABS - FOOD52
From food52.com
GRILLED SWORDFISH AND VEGETABLE KABOB RECIPE - WHAT'S FOR DINNER?
From whatsfordinner.com
SWORDFISH KEBABS – KALORIK.CA
From kalorik.ca
GRILLED SWORDFISH RECIPE WITH PINEAPPLE (WITH KABOB OPTION)
From fitfoundme.com
SWORDFISH KABOBS GRILLED WITH VEGETABLES, CORN & CASHEW …
From delightfulmomfood.com
GRILLED SWORDFISH AND FRUIT KABOBS - RECIPE - COOKS.COM
From cooks.com
SWORDFISH KABOBS RECIPE | MICHAEL SYMON | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
BROILED PINEAPPLE SWORDFISH KABOBS | SMELLS LIKE DELISH
From smellslikedelish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love