Return to Content

Broiled Swordfish Kabobs

by
Broiled Swordfish Kabobs
4 votes, 4.25 avg. rating (83% 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, 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
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