Return to Content

Broiled Swordfish Kabobs

Broiled Swordfish Kabobs
1 vote, 5.00 avg. rating (89% score)
by

Yield: Makes 6 servings.

Broiled Swordfish Kabobs

Ingredients:

  • 1/2 cup olive oil
  • 1/2 cup white-wine vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1/2 teaspoon hot-pepper sauce
  • 1/8 teaspoon freshly ground black pepper
  • 2 pounds swordfish, cut into 1-inch pieces
  • 2 red or yellow bell peppers, cut into 1-inch pieces
  • 24 cherry tomatoes
  • 12 skewers
  • juice of 1 lemon

Instructions:

In a large bowl, combine the oil, vinegar, garlic, soy sauce, hot-pepper sauce, and black pepper. Marinate the swordfish in the mixture for 1 hour in the refrigerator. Remove the fish, then put the marinade into a small pan and bring to a boil for 3 to 5 minutes. Preheat the broiler. Alternate the fish, peppers, and tomatoes on the skewers. Place the skewers on a cookie sheet and broil for 10 minutes, basting with the marinade and turning several times. Before serving, sprinkle the lemon juice over the skewers.

Updated Monday, January 24th, 2011
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-july-regsub-windowshade600x350