Name: Swordfish Kebabs
Yield: Makes 3 servings
Ingredients: 1/2 cup dry white wine; 1/4 cup olive oil; 1/4 cup lemon juice; 1/4 cup Worcestershire sauce; 2 garlic cloves, minced; 1/4 teaspoon pepper; 1 pound swordfish, cut into 1-inch cubes; 12 bamboo skewers; 6 small boiling onions, peeled; 1 green bell pepper, cut into 1-inch pieces; 1 red bell pepper, cut into 1-inch pieces; 12 mushrooms

Recipe information

Yield
Makes 3 servings

Ingredients

1/2 cup dry white wine

1/4 cup olive oil

1/4 cup lemon juice

1/4 cup Worcestershire sauce

2 garlic cloves, minced

1/4 teaspoon pepper

1 pound swordfish, cut into 1-inch cubes

12 bamboo skewers

6 small boiling onions, peeled

1 green bell pepper, cut into 1-inch pieces

1 red bell pepper, cut into 1-inch pieces

12 mushrooms

Preparation

Step 1
Whisk first 6 ingredients in medium bowl to blend. Add fish and refrigerate at least 1 and up to 4 hours.
Step 2
Preheat barbecue (medium heat) or preheat broiler. Drain fish, reserving marinade. Thread fish on skewers alternately with onions, green and bell peppers and mushrooms. Arrange skewers on grill. Grill until swordfish is just cooked through, brushing skewers frequently with marinade, about 5 minutes.

TagsSkewer Swordfish Fish Seafood Bell Pepper Vegetable Mushroom Onion Root Vegetable Main Dinner Dairy Free Gluten Free Nut Free Keto Quick Easy 30 Minutes or Less Weeknight Meals Grilling Bon Appétit

Recipe notes

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