Swordfish kebabs

May 26, 2010

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

  • E-mail|
  • Print|
  • Reprints|
  • |
Text size +

Serves 4

1 1/2 pounds swordfish, cut into 16 pieces
2 tablespoons olive oil
Juice of 1 lemon
2 tablespoons chopped fresh oregano
Salt and black pepper, to taste
1 yellow bell pepper, cut into 1 1/2-inch pieces
1/2 pint cherry tomatoes
1 lemon, cut into 4 wedges (for serving)

1. Light a charcoal grill and wait for the coals to turn gray or set a gas grill to medium-high.

2. In a bowl, combine the swordfish, olive oil, lemon juice, 1 tablespoon of the oregano, salt, and black pepper. Toss well. Refrigerate for 10 minutes.

3. Thread the fish onto skewers, adding bell pepper and tomatoes, using 4 pieces of swordfish and about 4 pieces of vegetable on each one.

4. Set the skewers on the grill rack, cover, and cook for 3 minutes. Turn, cover, and cook 3 minutes more or until the fish is cooked through. Sprinkle with the remaining 1 tablespoon oregano. Serve with lemon.

Sheryl Julian