Swordfish Zucchini Kebabs Recipes

GRILLED SWORDFISH, PEPPER AND ZUCCHINI KABOBS WITH RED SALMORIGLIO SAUCE

Steps:

• Preheat grill or grill pan.
• Meanwhile, to make sauce, place tomatoes, parsley, 1 tablespoon of oil, garlic, oregano and 1/4 tsp each of salt and pepper in a food processor; pulse until finely chopped and set aside.
• Thread 2 pieces each of swordfish and yellow pepper, and 1 piece each of onion and zucchini onto each of twelve 8-inch metal skewers. (Note: if you're using wooden skewers, soak them in water 30 minutes before use to prevent charring.) Brush kabobs with remaining 1 tablespoon of oil and sprinkle with remaining 1/4 teaspoon each of salt and pepper.
• Grill skewers, turning as needed, until lightly charred and fish is just cooked through, about 8 to 10 minutes. Yields 3 kabobs, 1/2 cup of couscous and about 1/2 cup of sauce per serving.

GRILLED FISH KEBABS WITH SHAVED ZUCCHINI

Steps:

• Heat a grill to high. Clean and lightly oil hot grill. Alternately thread fillets, tomatoes, and onion onto eight 8-inch skewers. Brush kebabs with olive oil; season with salt and pepper. Grill until fish is opaque throughout, 6 to 10 minutes, turning occasionally.
• In a large bowl, toss together zucchini, 1 tablespoon oil, corn kernels, lemon juice, and mint. Season with salt and pepper and serve with kebabs.

GRILLED VEGETABLE AND SWORDFISH KEBABS

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.

SWORDFISH

Steps:

• Combine all ingredients, except swordfish, in a bowl and mix together well. Set aside.
• Preheat a grill to medium-high, using mesquite wood. Place swordfish on grill and quickly sear. Dredge swordfish in the white wine mixture and then return to the grill. Cook until desired doneness; fish should be opaque and a knife should slide in easily.
• Remove fish from the heat and serve with fresh vegetables and a starch of choice.

SWORDFISH, BACON, AND CHERRY TOMATO KEBABS

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 KEBABS

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.

SWORDFISH KEBABS WITH GARLIC PARSLEY SAUCE RECIPE

Steps:

• Preheat grill to medium. Brush grill grate with oil. For the kebabs, thread swordfish, zucchini, potatoes, and onion onto skewers; coat with nonstick spray and season with salt and pepper. Grill kebabs, covered, until fish is cooked through, 6 minutes, turning halfway through. Grill lemons, covered, cut sides down, until charred, 2 minutes; juice two halves and set aside remaining halves. For the sauce, mince parsley, garlic and seasonings in a food processor. Add oil, vinegar and 2 Tbsp. grilled lemon juice and process until combined. Brush kebabs with sauce. Serve kebabs with remaining sauce and lemon halves.

SWORDFISH KEBABS

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.

SKEWERED SWORDFISH AND ZUCCHINI

Steps:

• In a shallow pan, mix together the lime, oil, savory, salt and pepper. Add the swordfish and zucchini, and toss to cover with the marinade. Allow to sit, refrigerated, for one to three hours.
• Prepare a charcoal fire 45 minutes before cooking time. If desired, add grape-vine clippings that have been soaked in water.
• Thread the fish and zucchini on skewers, alternating them.
• When the coals are ash-covered and glowing, brush the grill with oil. Cook the fish for about five minutes, brushing twice with the marinade. Turn the skewers and continue cooking and basting another five minutes.