Marinated Swordfish Kebabs
Ingredients
2 lbs swordfish steaks, cut into 1 inch chunks | ||
1 green bell pepper, cut into 1 inch pieces | ||
1 red, yellow or orange bell pepper, cut into 1 inch pieces | ||
2 large onions, cut into wedges | ||
12 cherry tomatoes | ||
12 button mushroom caps | ||
3 lemons, quartered | ||
1/3 cup olive oil | ||
1/4 cup fresh lemon juice | ||
kosher salt and black pepper to taste | ||
1 tbs dried oregano | ||
1 zucchini, cut into 1 inch slices | ||
12 small mushrooms |
The swordfish is marinated in lemon juice, oregano and olive oil and skewered with mushrooms, onions and tomatoes.
- Place chunks of swordfish, green peppers, onions, cherry tomatoes, mushrooms and lemon quarters in a large glass or ceramic bowl.
- Combine olive oil, lemon juice, salt, pepper and oregano and pour over the fish.
- Cover and marinate in the refrigerator for at least 4 hours.
- Thread fish on water soaked skewers, alternately with the bell pepper pieces, onion wedges, tomatoes, mushroom caps, zucchini, and lemon quarters.
- Broil over charcoal, turning once, about 3 minutes per side.
- Serve with rice.
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