SKEWERED SWORDFISH AND ZUCCHINI (FROM LOUISA HARGRAVE)

Skewered Swordfish And Zucchini (From Louisa Hargrave) image

Provided by Linda Wells

Time 1h20m

Yield Four to six servings

Number Of Ingredients 8

Ingredients

2 tablespoons fresh lime juice
1/3 cup olive oil
1/2 cup fresh savory, chopped
1/8 teaspoon salt
Freshly ground black pepper to taste
2 pounds fresh swordfish, cut in 1-inch cubes
2 to 3 medium zucchini, cut in 1-inch slices
Vegetable oil to brush the grill

Steps:

In a shallow pan, mix together the lime, oil, savory, salt and pepper. Add the swordfish and zucchini, and toss to cover with the marinade. Allow to sit, refrigerated, for one to three hours.
Prepare a charcoal fire 45 minutes before cooking time. If desired, add grape-vine clippings that have been soaked in water.
Thread the fish and zucchini on skewers, alternating them.
When the coals are ash-covered and glowing, brush the grill with oil. Cook the fish for about five minutes, brushing twice with the marinade. Turn the skewers and continue cooking and basting another five minutes.

Nutrition Facts : @context http, Calories 388, UnsaturatedFat 19 grams, Carbohydrate 7 grams, Fat 26 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 5 grams, Sodium 179 milligrams, Sugar 2 grams, TransFat 0 grams