SWORDFISH KABOBS

Swordfish Kabobs image

Provided by Tracilyn Nitti

Categories Fish

Time 30m

Number Of Ingredients 15

1 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
2 Tbsp chopped onion
2 Tbsp chopped fresh parsley
1/2 tsp paprika
1 bay leaf
1/8 tsp freshly ground pepper
1 1.4 lb swordfish filet, cut into 1 inch cubes
olive oil/cooking spray
1 green bell pepper, cut into 1 inch pieces
1 yellow bell pepper, cut into 1 inch pieces
4 roma tomatoes, cut into 1 inch pieces
1 red onion, cut into 1 inch pieces
4 12 inch pre-soaked wooden kabob skewers
1/2 tsp salt

Steps:

1. In a food processor, combine the olive oil, lemon juice, chopped onion, parsley, paprika, bay leaf, pepper, and 2 tablespoons of water. Process until pureed. Pour into a shallow baking dish, and add the swordfish. Toss to coat. cover and marinate at room temperature for 30 minutes or in the refrigerator for up to 2 hours.
2. Remove swordfish from marinade and discard the leftover marinade. Drain and blot dry to remove excess marinade. (if desired)
3. prepare a fire for grill. Away from the heat source, lightly spray the grill rack or broiler pan with olive oil or cooking spray. Position the grill rack or broiler pan 4/6 inches away from the head source.
4. Thread the fish and the bell pepper, tomato, and onion pieces onto the skewers in alternating layers. Arrange the kabobs on the grill rack or broiler pan and season with the salt. Grill or broil, turning every 2 minutes, until the swordfish is opaque throughout when tested with the tip of a knife. About 5/6 minutes. Serve immediately.