ROSEMARY-SKEWERED SWORDFISH KEBABS

Rosemary-Skewered Swordfish Kebabs image

Provided by Food Network

Time 2h20m

Yield 4 servings

Number Of Ingredients 5

Ingredients

11/2 cups extra-virgin olive oil 11/2 tablespoons grated lemon zest (from 2 medium lemons)
11/2 tablespoons grated orange zest
1 tablespoon chopped thyme
Four 12-inch rosemary branches, leaves removed and chopped, branches reserved (see Cook's Note)
2 pounds swordfish, cut into approximately 16 cubes

Steps:

Pour 1/4 cup oil into a wide, shallow, nonreactive dish. Stir in the lemon and orange zests, 1/2 tablespoon of the thyme and all but 1 tablespoon of the chopped rosemary. Add the swordfish to the marinade and turn to coat the fish completely. Refrigerate 2 to 24 hours.
Preheat gas grill to high or prepare a charcoal grill, letting the coals burn until white ash is visible. Remove the swordfish from the marinade, brushing off any solids. Skewer the fish pieces with the rosemary branches (about 4 pieces per branch). Season each kebab with salt and pepper. Place the skewers on the hot grill and cook, turning as needed, until cooked through, approximately 4 minutes total.

Nutrition Facts : Calories 389 calorie, Fat 22 grams, SaturatedFat 5 grams, Cholesterol 150 milligrams, Sodium 332 milligrams, Carbohydrate 1 grams, Protein 45 grams