Swordfish Kebabs Recipes

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SWORDFISH KEBABS WITH MINT PESTO



Swordfish Kebabs with Mint Pesto image

"Swordfish is meaty, so it stands up really well to a thick sauce like pesto," says Katie.

Provided by Katie Lee Biegel

Time 1h15m

Yield 8 servings

Number Of Ingredients 9

1 1/4 pounds swordfish steak, cut into 1-inch cubes (bloodline removed)
1/4 cup sliced almonds
1 large clove garlic, smashed
1 cup packed fresh mint
1/4 cup packed fresh flat-leaf parsley
Grated zest of 1 lemon, plus wedges for serving
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
Pinch of red pepper flakes (optional)

Steps:

  • Put the fish cubes in a bowl. Soak eight 8-inch wooden skewers in water for at least 30 minutes.
  • Meanwhile, make the pesto: Put the almonds and garlic in a food processor and pulse until finely chopped. Add the mint, parsley and lemon zest and pulse until finely ground. Transfer the mixture to a small bowl and whisk in the olive oil; loosen with 1 tablespoon water, if needed. Season the pesto with salt, pepper and the red pepper flakes, if using. Pour about one-third of the pesto over the swordfish and toss to evenly coat. Reserve the remaining pesto for serving. Refrigerate the swordfish for at least 30 minutes and up to 4 hours.
  • Preheat a grill to medium high. Skewer 3 or 4 chunks of swordfish on each skewer. Grill, turning once, until just cooked through, 2 to 3 minutes per side. Drizzle the skewers with the reserved pesto and serve with lemon wedges.

ROSEMARY-SKEWERED SWORDFISH KEBABS



Rosemary-Skewered Swordfish Kebabs image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 5

11/2 cups extra-virgin olive oil 11/2 tablespoons grated lemon zest (from 2 medium lemons)
11/2 tablespoons grated orange zest
1 tablespoon chopped thyme
Four 12-inch rosemary branches, leaves removed and chopped, branches reserved (see Cook's Note)
2 pounds swordfish, cut into approximately 16 cubes

Steps:

  • Pour 1/4 cup oil into a wide, shallow, nonreactive dish. Stir in the lemon and orange zests, 1/2 tablespoon of the thyme and all but 1 tablespoon of the chopped rosemary. Add the swordfish to the marinade and turn to coat the fish completely. Refrigerate 2 to 24 hours.
  • Preheat gas grill to high or prepare a charcoal grill, letting the coals burn until white ash is visible. Remove the swordfish from the marinade, brushing off any solids. Skewer the fish pieces with the rosemary branches (about 4 pieces per branch). Season each kebab with salt and pepper. Place the skewers on the hot grill and cook, turning as needed, until cooked through, approximately 4 minutes total.

Nutrition Facts : Calories 389 calorie, Fat 22 grams, SaturatedFat 5 grams, Cholesterol 150 milligrams, Sodium 332 milligrams, Carbohydrate 1 grams, Protein 45 grams

GRILLED VEGETABLE AND SWORDFISH KEBABS



Grilled Vegetable and Swordfish Kebabs image

Provided by Geoffrey Zakarian

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 21

1/2 cup olive oil, plus more for oiling the grill grates
1 tablespoon grated garlic
1 tablespoon grated ginger
Zest of 1 lemon
Salt and freshly ground black pepper
2 pounds swordfish, cut into 1-inch cubes
4 to 6 mini bell peppers of varying colors
1 medium red onion, cut into 1-inch pieces, ends kept on
1 medium zucchini, cut into 3/4-inch-thick rounds
1 cup cherry tomatoes
Juice of 1 lemon
1 cup mayonnaise
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
2 teaspoons minced garlic
1 teaspoon Dijon mustard
1 teaspoon sherry vinegar
1/2 teaspoon hot sauce
8 pieces pita or naan, toasted on the grill
Chopped fresh cilantro, for garnish
Chopped fresh parsley, for garnish

Steps:

  • For the kebabs: Whisk together the olive oil, garlic, ginger, lemon zest and some salt and pepper in a small bowl. Put the swordfish in a large bowl. Put the peppers, onions, zucchini and tomatoes in another large bowl. Evenly divide the olive oil mixture between the two bowls and toss to coat. Cover and let marinate for about 30 minutes to 1 hour at room temperature.
  • For the garlic aioli: Meanwhile, whisk together the lemon juice, mayonnaise, cilantro, parsley, garlic, mustard, vinegar and hot sauce in a medium bowl. Cover and refrigerate until ready to use.
  • When the fish and vegetables are ready, preheat a grill over medium-high heat. (If using wooden skewers, soak in water for at least 30 minutes before grilling.)
  • Meanwhile, thread the swordfish onto six 12-inch skewers. Thread the peppers, onions, zucchini and tomatoes onto individual skewers.
  • Brush the grill grates with oil. Place the kebabs on the grill, sprinkle with salt and pepper, and grill until lightly charred and grill-marked and the swordfish is cooked through, 3 to 5 minutes per side.
  • To serve, spread 1 to 2 teaspoons of garlic aioli on top of each pita. Place the swordfish and vegetables on top, drizzle with more garlic aioli, and sprinkle with cilantro and parsley.

GRILLED SWORDFISH KEBABS WITH GOLDEN RAISIN CHIMICHURRI



Grilled Swordfish Kebabs With Golden Raisin Chimichurri image

Swordfish is the perfect seafood for grilling - the flesh is sturdy and firm, with a mild flavor that readily absorbs the aroma of smoke without losing its own. Most people grill swordfish as steaks; the Miami chef Michael Schwartz cuts it into chunks for kebabs, a format that allows him to intersperse the chunks of fish with lemon slices and bay leaves, and grills them over wood (though you could use charcoal or, if necessary, grill over gas). The tips of the bay leaves char, imparting a fragrant herbal smoke. By way of a sauce, Mr. Schwartz serves a classic Argentine chimichurri with a not-so-classic twist - the addition of yellow raisins, which counter the traditional garlic and vinegar with an unexpected note of sweetness. If swordfish is unavailable, use another sturdy fish, like tuna or mako shark.

Provided by Steven Raichlen

Categories     dinner, seafood, skewers and kebabs, main course

Time 30m

Yield 4 servings

Number Of Ingredients 16

2 pounds swordfish steaks (at least 1 1/2 inches thick), skinned and cut into 1 1/2-inch chunks
12 bay leaves (preferably fresh)
2 lemons, halved lengthwise and then cut crosswise into 1/4-inch slices, seeds removed, plus 1 whole lemon for squeezing
Coarse sea salt and ground black pepper
2 tablespoons chopped fresh oregano
Extra-virgin olive oil
1/2 cup golden raisins
1 cup boiling water
3/4 cup plus 2 tablespoons extra-virgin olive oil
1 bunch flat-leaf parsley, washed, shaken dry and stemmed
1/4 cup stemmed fresh oregano
1 tablespoon fresh thyme leaves
2 cloves garlic, minced
3 tablespoons sherry vinegar, or to taste
2 tablespoons fresh lemon juice
1/2 teaspoon red-pepper flakes

Steps:

  • Make the kebabs: Thread the swordfish, bay leaves and lemon slices alternately onto flat bamboo or metal skewers. Arrange in a nonreactive baking dish. Season the kebabs on all sides with salt and pepper. Squeeze the juice from the remaining lemon over them. Sprinkle with oregano and drizzle with olive oil. Turn the kebabs a few times to coat with the flavorings and marinate in the refrigerator for 30 minutes.
  • Meanwhile, make the chimichurri: Place the raisins in a heatproof mixing bowl. Pour boiling water over them and stir in 2 tablespoons olive oil. Let raisins soak for 15 minutes.
  • Finely chop parsley, oregano, thyme and garlic in a food processor. Gradually work in 3/4 cup olive oil, sherry vinegar, lemon juice, red-pepper flakes, salt and pepper to taste; the chimichurri should be highly seasoned.
  • Drain raisins well and add them to the chimichurri. Pulse the processor a few times to mix, but leave the raisins mostly whole. Transfer 3/4 cup of the chimichurri to a small bowl for basting, and transfer the rest to a serving bowl.
  • Meanwhile, build a wood fire in your grill with a hot zone for searing and a medium zone for cooking. (You can do the same with charcoal. If you're using a gas grill, place a few hardwood chunks between the Flavorizer bars or over the burners. Heat one burner on high heat and additional burners on medium heat, adjusting the heat as necessary.) Brush and oil the grill grate.
  • Arrange the kebabs over the hot fire and grill until the fish is browned and sizzling and cooked through, 2 to 3 minutes per side, 8 to 12 minutes in all. Move kebabs to the medium zone if they start to burn. Baste with a little of the reserved chimichurri as the kebabs cook.
  • Serve the kebabs with the remaining chimichurri on the side for spooning over the fish.

Nutrition Facts : @context http, Calories 905, UnsaturatedFat 54 grams, Carbohydrate 28 grams, Fat 69 grams, Fiber 7 grams, Protein 47 grams, SaturatedFat 11 grams, Sodium 1012 milligrams, Sugar 12 grams, TransFat 0 grams

CHICKEN OR SWORDFISH KEBABS



Chicken or Swordfish Kebabs image

I can't think of a better destination for chicken tenders than these succulent grilled kebabs. The yogurt marinade works equally well with chicken or with swordfish. The results are unbelievably tender and juicy (as long as you don't overcook them). Serve the kebabs with basmati rice.

Provided by Martha Rose Shulman

Time 4h15m

Yield 4 servings

Number Of Ingredients 14

Salt and freshly ground pepper
1 1/2 pounds chicken tenders, preferably from hormone- and antibiotic-free chickens, or swordfish steaks, cut in 1-inch pieces
1 to 2 plump garlic cloves (to taste), cut in half, green shoots removedSalt and freshly ground pepper
1 cup plain lowfat yogurt
1 teaspoon curry powder
Seeds from 3 cardamom pods, crushed (optional)
1 tablespoon canola oil
12 cherry tomatoes
1 large red or green pepper, cut in 1-inch squares
1 to 2 garlic cloves (to taste), cut in half, green shoots removed
1/4 teaspoon salt
1/2 teaspoon toasted cumin seeds, ground (optional)
1 cup drained yogurt
2 tablespoons finely chopped fresh mint or dill

Steps:

  • Season the chicken or swordfish with salt and pepper. Mash the garlic to a paste with 1/4 teaspoon salt in a mortar and pestle. Place the yogurt in a 2-quart bowl and stir in the mashed garlic, another 1/4 teaspoon salt, the curry powder, cardamom, and canola oil. Add the chicken or fish, the tomatoes and the peppers, and toss together. Cover and refrigerate for 1 to 3 hours. Meanwhile, if using wooden skewers, soak for 30 minutes or longer.
  • To make the sauce, in a mortar and pestle mash the garlic and salt together to a paste. Stir into the drained yogurt, along with the optional cumin seeds and the mint or dill. Set aside.
  • Prepare a hot charcoal grill or preheat a gas grill for fifteen minutes. Thread the chicken or fish onto skewers, alternating with the peppers and tomatoes. Do not jam the pieces together tightly, but leave a little space between so that the pieces cook evenly. Place on the hot grill. Grill 5 minutes and turn over. Grill fish skewers for another 5 minutes, or until the fish is springy to the touch. Grill chicken for another 7 to 10 minutes, turning onto another side after 5 minutes, or until cooked through but not dry. Remove from the grill and serve, with the yogurt sauce and with basmati rice.

SWORDFISH KEBABS



Swordfish Kebabs image

Swordfish is flavorful and particularly delicious when grilled.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 13

1 clove garlic, minced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chile powder
1/2 cup white-wine vinegar
1/4 cup unsulfured molasses
1/2 cup orange juice
1/2 cup lime juice (about 4 limes)
3 large lemons
18 bay leaves
2 1/4 pounds swordfish, trimmed of skin and fat and cut into 2-inch cubes
12 cherry tomatoes
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper

Steps:

  • Combine garlic, cumin, chile 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 6 long metal skewers, arrange 4 lemon wedges, 3 bay leaves, 3 pieces of fish, and 2 tomatoes. Kebabs can be prepared up to this point and refrigerated for up to 6 hours before cooking.
  • Heat grill to medium hot. Sprinkle kebabs 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 with our Black Bean and Grilled Corn Salsa, if desired.

Nutrition Facts : Calories 284 g, Cholesterol 66 g, Fat 7 g, Protein 35 g, Sodium 696 g

SWORDFISH KEBABS



Swordfish Kebabs image

Serve with Salad, pitta bread and hummous. This is a wonderful Middle Eastern dish. (originally published in the Classic Middle Eastern cookbook by Soheila Kimberley (c)1998)

Provided by Mrs.Habu

Categories     Nigerian

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 lbs swordfish steaks, cut into large cubes
3 tablespoons olive oil
1/2 lemon, juice of
1 garlic clove, crushed
1 teaspoon paprika
3 tomatoes, quartered
2 small onions, cut into wedges
salt & freshly ground black pepper

Steps:

  • Place fish in a large dish.
  • Blend together the oil, lemon juice, garlic, paprika and seasonings in a small bowl.
  • Pour over the fish.
  • Cover loosely with clear film and leave in a cool place to marinate for up to 2 hours.
  • Thread the fish cubes onto skewers, alternating with pieces of tomato and onion.
  • Grill the kebabs for 7 to 10 minutes, basting frequently with the remaining marinade and turning occasionally.
  • Serve with plenty of fresh salad.

Nutrition Facts : Calories 451.1, Fat 25.5, SaturatedFat 5.1, Cholesterol 149.8, Sodium 190.7, Carbohydrate 7.8, Fiber 1.9, Sugar 4.1, Protein 46

SWORDFISH KEBABS



Swordfish Kebabs image

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

1/2 cup dry white wine
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup Worcestershire sauce
2 garlic cloves, minced
1/4 teaspoon pepper
1 pound swordfish, cut into 1-inch cubes
12 bamboo skewers
6 small boiling onions, peeled
1 green bell pepper, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
12 mushrooms

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 KABOBS



Swordfish Kabobs image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 8h35m

Yield 4 servings

Number Of Ingredients 11

2 pounds of swordfish cut into 1-inch cubes
1 lemon, zested
1 lime, zested
1 orange, zested
2 ounces olive oil
1 tablespoon ground coriander
2 tablespoons chopped flat leaf parsley
1 teaspoon kosher salt
3 Hungarian hot peppers
1 red onion
12 cherry tomatoes

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.

SWORDFISH KEBOBS



Swordfish Kebobs image

Provided by Food Network Kitchen

Categories     main-dish

Number Of Ingredients 10

3 tablespoons olive oil
1 clove garlic, finely chopped
2 tablespoons chopped cilantro
2 tablespoons lime juice
Salt and pepper
3/4 pound swordfish, cut into 1 1/2 inch cubes
8 cherry tomatoes
8 canned pineapple chunks, 1/4 cup juice reserved
1 green bell pepper, seeded and cut into 1 inch squares
1 red onion , peeled and cut into 1 inch chunks

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 SKEWERS



Swordfish Skewers image

In Baraboo, Wisconsin, Nancy Thome threads marinated swordfish, fresh pineapple and green pepper onto skewers for a grilled sensation. The kabobs offer a hint of citrus flavor that's uniquely complemented by cayenne pepper, chili powder and crushed red pepper flakes.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 11

1/4 cup rice vinegar
1 jalapeno pepper, seeded and chopped
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
1/4 teaspoon chili powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1-1/2 pounds swordfish steaks, cut into 1-inch pieces
1 fresh pineapple, peeled and cut into 1-inch pieces
2 medium green peppers, cut into 1-inch pieces

Steps:

  • In a large resealable plastic bag, combine the first eight ingredients; add the swordfish, pineapple and green peppers. Seal bag and turn to coat; refrigerate for up to 1 hour. , Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the swordfish, pineapple and green peppers. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork, turning occasionally.

Nutrition Facts : Calories 280 calories, Fat 8g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 146mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges

SWORDFISH, BACON, AND CHERRY TOMATO KEBABS



Swordfish, Bacon, and Cherry Tomato Kebabs image

Categories     Fish     Pork     Tomato     Low/No Sugar     Wheat/Gluten-Free     Summer     Gourmet

Yield Serves 2

Number Of Ingredients 7

3/4 pound swordfish steak (about 1/2-inch thick)
1 large garlic clove, minced
2 teaspoons fresh lemon juice
2 teaspoons olive oil
8 slices bacon
12 vine-ripened cherry tomatoes
lemon wedges as an accompaniment

Steps:

  • Prepare grill.
  • Cut swordfish into 1-inch pieces and in a shallow dish toss with garlic, lemon juice, and oil to coat. Marinate swordfish, covered and chilled, 20 minutes.
  • In a skillet cook bacon over moderate heat until pale golden but still soft and transfer to paper towels to drain, reserving fat.
  • Thread swordfish, bacon, and tomatoes onto four 10-inch skewers. Brush kebabs with some of reserved fat and grill on an oiled rack set about 6 inches over glowing coals 3 to 4 minutes. Turn kebabs and grill 3 to 4 minutes more, or until swordfish is just cooked through.
  • Serve kebabs with lemon wedges.

SWORDFISH KABOBS



Swordfish Kabobs image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 13

1 clove garlic, minced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1/2 cup white-wine vinegar
1/4 cup unsulfured molasses
1/2 cup orange juice
1/2 cup lime juice (about 4 limes)
3 large lemons
18 bay leaves
2 1/4 pounds swordfish, trimmed of skin and fat and cut into 2-inch cubes
12 cherry tomatoes
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

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 SWORDFISH AND PINEAPPLE KEBABS



Grilled Swordfish and Pineapple Kebabs image

Exotic and sweet grilled swordfish kebabs.

Provided by MICHELLE0011

Categories     Seafood     Fish

Time 50m

Yield 4

Number Of Ingredients 8

4 (10 inch) bamboo skewers
1 pound skinless swordfish
⅓ cup teriyaki sauce
16 (1 inch) cubes fresh pineapple
2 teaspoons Asian chili-garlic sauce
1 medium bell pepper, cored and seeded
1 tablespoon toasted sesame seeds
2 tablespoons teriyaki sauce, or to taste

Steps:

  • Place bamboo skewers in a shallow bowl, cover with water, and soak for 30 minutes.
  • Meanwhile, cut swordfish into 16 cubes. Place in a bowl, add 1/3 cup teriyaki sauce, and toss to coat. Place pineapple in another bowl, add chili-garlic sauce, and toss to coat. Marinate fish and pineapple at room temperature for 20 minutes.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cut green pepper into 16 pieces.
  • Thread each skewer with fish, pineapple, and bell pepper pieces.
  • Cook kebabs on the preheated grill until fish is just cooked through, 3 to 4 minutes per side.
  • Sprinkle kebabs with sesame seeds. Serve with remaining teriyaki sauce for dipping.

Nutrition Facts : Calories 216.7 calories, Carbohydrate 15.2 g, Cholesterol 44.3 mg, Fat 5.8 g, Fiber 1.7 g, Protein 25.4 g, SaturatedFat 1.4 g, Sodium 1481.8 mg, Sugar 11.3 g

YOGURT-MARINATED SWORDFISH KEBABS



Yogurt-Marinated Swordfish Kebabs image

Tangy parsley-speckled yogurt marinade both flavors and tenderizes succulent grilled swordfish.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 8

One pound 1-inch-thick swordfish steaks, rinsed and patted dry, cut into 24 cubes
Kosher salt and freshly ground black pepper
One 8-ounce container plain nonfat yogurt, 4 tablespoons reserved
2 tablespoons roughly chopped parsley
8 metal skewers
8 red cherry tomatoes
4 yellow cherry tomatoes
4 scallions, halved, then sliced

Steps:

  • Season the fish with salt and pepper. Combine the yogurt and 1 tablespoon parsley in a shallow baking dish and add the fish, turning to coat. Marinate the fish for 15 minutes at room temperature or for 1 hour in the refrigerator.
  • Meanwhile, combine the reserved yogurt and remaining parsley in a small bowl and mix well.
  • Thread the skewers, alternating the fish, tomatoes, and scallions.
  • Prepare a stove-top griddle or outdoor grill. Grill the kebabs 3 to 4 minutes per side, or until opaque. Serve with a dollop of the yogurt sauce.

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On a large plate, combine the bread crumbs, parsley, salt, and pepper. Holding the kabobs over the plate, pat the crumbs onto the exposed sides of the fish.
From foodandwine.com


LIME-CILANTRO SWORDFISH KEBABS RECIPE | SIDECHEF
Let marinate for 15-20 minutes. Step 5. Heat your grill to a medium high temperature between 375 and 400 degrees F (190-200 degrees C). Step 6. Thread swordfish onto skewers. Grill the fish 3 to 4 minutes on one side, or until they begin to get grill marks, then turn, and cook 3 to 4 more minutes. Step 7.
From sidechef.com


LEMON PEPPER GRILLED SWORDFISH KABOBS - INSPIRED TASTE
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.
From inspiredtaste.net


GRILLED SWORDFISH KABOBS RECIPE - RECIPES.NET
2022-03-24 Instructions. Light the grill or heat the broiler. Thread the fish cubes alternately with the bay leaves onto 4 large skewers. Put the kabobs on a plate and brush all over with 3 tablespoons of the oil. On a large plate, combine the bread crumbs, parsley, salt, and pepper. Holding the kabobs over the plate, pat the crumbs onto the exposed sides ...
From recipes.net


SWORDFISH KEBABS RECIPE | COOKING CHANNEL
Preheat the grill over high heat or the oven to 400 degrees F. Combine the cubed swordfish with the garlic, oil, lemon zest, rosemary and parsley. Skewer the swordfish alternately with the onions, green peppers and red peppers. Sprinkle the kebabs with salt and pepper. Grill or roast for 12 to 15 minutes.
From cookingchanneltv.com


PINEAPPLE AND SWORDFISH KEBABS | JUST PLAIN COOKING
2020-11-03 Place the swordfish, pineapple chunks, red onion, and red bell pepper in a large glass or other non-reactive bowl. Add the olive oil, lime zest, fresh cilantro, and garlic powder and season with salt and black pepper, to taste.
From justplaincooking.ca


AIR FRYER SWORDFISH KEBABS - BERRY&MAPLE
2021-03-29 Soak wooden skewers in the water for 10 minutes. Meanwhile cut fish in bite size chunks. Chop bell peppers, onion and zucchini the same size. Thread all the ingredients on skewers and season kebabs with salt and pepper. Thinly slice lemon and place on the bottom of your air fryer basket. Place kebabs on top of lemon slices.
From berrymaple.com


THE 15 BEST SWORDFISH RECIPES - GYPSYPLATE
2022-03-17 Heat all of olive oil, except for 2-3 tablespoons, in a pan over medium heat. Add in cherry tomato halves and garlic and give it a good stir. Cook till the garlic starts getting aromatic, about two minutes. Stir in chopped roasted bell peppers and cook for 1-2 minutes. Mix in the chopped herbs.
From gypsyplate.com


GRILLED SWORDFISH KEBABS WITH CITRUS HERB SALSA
2018-10-17 If using wooden skewers, soak in water for 30 minutes to prevent burning. When ready to grill, preheat the grill to high. Thread the swordfish onto prepared wooden or metal skewers. Season lightly with salt and pepper. Grill the swordfish kebabs for about 3 minutes per side, or until the swordfish is cooked through.
From kitchenconfidante.com


GRILLED SWORDFISH KEBABS WITH CHERMOULA | D’ARTAGNAN
Place cubed swordfish in a container and toss with chermoula, taking care to coat the fish on all sides (reserve remaining chermoula to serve on the side as a dipping sauce). Cover and refrigerate for at least 3 hours. Thread the swordfish cubes on bamboo sticks or metal skewers. Make large kebabs for entrees or mini skewers as an appetizer or ...
From dartagnan.com


GRILLED LEMON AND GARLIC SWORDFISH KEBOBS RECIPE
Whisk together the olive oil, garlic, lemon juice and zest, oregano, salt and pepper in a small bowl. Place the swordfish cubes and vegetables in a large bowl. Add the lemon garlic olive oil mixture and toss to coat. Marinate in the fridge for 1 hour. If using wooden skewers, submerge in water and soak for at least 30 minutes.
From fultonfishmarket.com


SWORDFISH KEBABS – KALORIK
1. Combine the olive oil and rosemary in a mixing bowl and season liberally with salt and pepper. Add the swordfish cubes and toss to coat well. Allow the fish to marinate for 10 minutes. 2. To make the skewers, add the bread cubes to the swordfish just before you’re ready to assemble, and toss to coat. 3.
From kalorik.com


SWORDFISH KEBABS WITH ORANGE BASIL SAUCE RECIPE | MYRECIPES
Directions: Prepare grill to medium-high heat. Squeeze orange to extract 1/4 cup juice. Combine orange juice, basil leaves, olive oil, and garlic cloves in a mini chopper; add 1/4 teaspoon salt.
From myrecipes.com


GRILLED SPANISH SWORDFISH KEBABS - JUST A LITTLE BIT OF BACON
2018-10-11 To make Spanish swordfish kebabs, cut the fish into cubes and soak in a zesty paprika marinade for 30 minutes. Then grill on high for 6-8 minutes until cooked through. Cut into 1 1/2 inch cubes. Toss with the paprika and olive oil marinade. Thread onto skewers and grill until cooked through.
From justalittlebitofbacon.com


EASY CILANTRO LIME GRILLED FISH KEBAB RECIPE - GARLIC & ZEST
With a sharp knife, trim the skin from the swordfish. If your fish has a dark bloodline, trim it away and discard. Cut swordfish into large cubes and place them in a bowl. Add the remainder of the marinade to the fish and toss to coat. Let marinate for 15 to 20 minutes.
From garlicandzest.com


SWORDFISH KEBABS WITH LEMON AND BAY LEAVES RECIPE
Ingredients 24 bay leaves, preferably Turkish 1 1/4 pounds skinless swordfish steaks (1 inch thick), cut into 1-inch cubes 2 lemons, each cut into 8 wedges Extra-virgin olive oil, for drizzling Salt and freshly ground pepper
From foodandwine.com


SIMPLE GRILLED SWORDFISH - KOSMOS Q BBQ PRODUCTS & SUPPLIES
Directions Remove swordfish from package, pat dry and cut into 1” wide cubes. Place in a bowl with SPG & Lemon Twist, Lime Juice and Olive Oil. Refrigerate in marinade until ready to grill. Soak bamboo skewers in water until ready to assemble. Pre …
From kosmosq.com


SWORDFISH KEBABS GELSON'S
Preheat the grill to high heat. Thread the swordfish onto the prepared wooden skewers. Season lightly with kosher salt and black pepper. Grill the swordfish kebabs for about 3 minutes per side, or until the swordfish is cooked through. When the swordfish is cooked, remove from the grill.
From gelsons.com


SWORDFISH KEBABS - ULTRA LITE
Place skewers onto a plate, brush with marinade and cover and refrigerate for 30 minutes. Preheat hotplate on medium heat, lightly spray skewers with oil and cook for 7 to 8 minutes, turning, or until fish is just cooked through.
From ultralite.com.au


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