Return to Content

Broiled Swordfish Kabobs

by in Sep 2002
Broiled Swordfish Kabobs
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Makes 6 servings.


Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

Ingredients:

  • 1/2 cup olive oil
  • 1/2 cup white-wine vinegar
  • 2 cloves garlic, crushed
  • 1 tablespoon soy sauce
  • 1/2 teaspoon red-pepper sauce
  • 1/8 teaspoon black pepper
  • 2 pounds fresh swordfish
  • 2 red peppers, seeded
  • 24 cherry tomatoes
  • juice of 1 lemon

Instructions:

Mix together oil, vinegar, garlic, soy sauce, red-pepper sauce, and black pepper. Cut the swordfish and peppers into 1-inch chunks. Marinate fish in the sauce for 1 hour. Remove fish; boil marinade for 3 to 5 minutes. Skewer fish, peppers, and whole tomatoes on 12 skewers. Place onto a cookie sheet and broil for 10 minutes, basting with marinade and turning several times. Squeeze lemon juice over all before serving. Serve on a bed of rice.
Updated Wednesday, February 9th, 2005
CVR1_YK0516_210h

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!

BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111