SWORDFISH KABOBS WITH BALSAMIC GLAZE
Steps:
- If using wooden skewers, soak them in water in a casserole dish or baking sheet for 30 minutes prior to grilling. Prepare a grill or grill pan for medium-high heat; oil the grill grates with olive oil.
- Mix the balsamic, lemon juice and mustard in a small bowl. Add the olive oil in a slow stream while whisking. Season with salt and pepper.
- Thread the fish, fennel and tomatoes onto 8 skewers, alternating between fish and vegetables. There should be roughly 3 pieces of fish per skewer. Season all sides of each skewer with salt and pepper. Brush the balsamic mixture over all the skewers.
- Add the skewers to the grill and cook until there are clear grill marks on the flame side, 3 to 5 minutes. Flip the skewers and cook for an additional 3 to 5 minutes. Continue to rotate the skewers and cook on each side until all sides are cooked and have a slight char.
- Serve hot!
SWORDFISH KABOBS
Provided by Michael Symon : Food Network
Categories main-dish
Time 8h35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place swordfish in a non-reactive container. Whisk together zest, olive oil, coriander, herbs and salt. Pour marinade over swordfish and let marinate in refrigerator for 8 hours. Cut peppers and onions into 1-inch squares. Skewer your ingredients rotating them 1 at time, first the swordfish, then a pepper square, followed by a chunk of onion, and a cherry tomato. Brush with marinade and grill for about 2 minutes on each side.
SWEET AND SOUR GRILLED SWORDFISH KABOBS
If you're lucky enough to get swordfish, let the mild and meaty fish grill to perfection with a simple prepared glaze and pretty summer vegetables.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- If using bamboo skewers, soak in water for 30 minutes.
- Meanwhile, heat gas or charcoal grill. Place swordfish pieces in large bowl. Add 1/2 cup sweet-and-sour sauce; turn fish to coat all sides. Add zucchini, bell pepper and tomatoes; stir gently to coat.
- Thread fish, zucchini, bell pepper and tomatoes evenly onto skewers.
- When grill is heated, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once. Serve kabobs with additional sweet-and-sour sauce.
Nutrition Facts : Calories 215, Carbohydrate 18 g, Cholesterol 60 mg, Fat 1, Fiber 3 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1/4 of Recipe, Sodium 180 mg, Sugar 12 g
SWORDFISH SHRIMP KABOBS
Weda Mosellie writes from Phillipsburg, New Jersey, "I love beef and lamb kabobs, but my doctor says I need to eat more fish. Since I also love grilling, these kabobs are a healthy alternative. They're great year-round."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the oil, vinegar and seasonings. Place 3 tablespoons in a large resealable plastic bag; add swordfish and shrimp. Seal bag and turn to coat; refrigerate for up to 1 hour. Set remaining marinade aside for basting., On four metal or soaked wooden skewers, thread the swordfish, tomatoes, shrimp, onion and yellow pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill kabobs, uncovered, over medium heat or broil 4 in. from the heat for 3 minutes. Baste with some of reserved marinade. Grill 3-4 minutes longer or until fish just turns opaque and shrimp turn pink, turning and basting frequently.
Nutrition Facts : Calories 426 calories, Fat 32g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 451mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 27g protein.
TERIYAKI SWORDFISH KABOBS
Teriyaki adds an Asian twist to these delicious swordfish kabobs that are ready in just 30 minutes - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Set oven control to broil. Mix teriyaki marinade, marmalade and ginger.
- Thread fish pieces, orange wedges and bell pepper chunks alternately on each of four 15-inch metal skewers, leaving space between each. Place kabobs on rack in broiler pan. Brush with sauce.
- Broil with tops about 4 inches from heat 10 to 12 minutes, turning once and brushing with sauce, until fish flakes easily with fork. Discard any remaining sauce.
Nutrition Facts : Calories 200, Carbohydrate 22 g, Cholesterol 55 mg, Fiber 2 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 980 mg
SWORDFISH KABOBS
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 13
Steps:
- Combine garlic, cumin, chili powder, vinegar, molasses, and orange and lime juices in a small saucepan; bring to a boil over high heat. Boil for 2 minutes, remove from heat, and set aside. Halve lemons crosswise, and cut each half into 4 wedges.
- On each of six long metal skewers, arrange 4 lemon wedges, 3 bay leaves, 3 pieces of fish, and 2 tomatoes. Kabobs can be prepared up to this point and refrigerated for up to 6 hours before cooking.
- Heat grill to medium hot. Sprinkle kabobs with the salt and pepper, and spoon glaze over them. Grill until fish is opaque to the center and lightly charred, 3 to 4 minutes per side; brush with glaze several times while cooking. Remove skewers, and serve.
Nutrition Facts : Calories 284 g
SWORDFISH/TUNA KABOBS
Steps:
- No need to remove skin of the swordfish. Cube the fish into approx. 1 and 1/2 inch cubes. Put into a ziplock-type bag with the washed whole basil leaves, olive oil and soy sauce. If you like to, add a bit of salt and some freshly ground pepper. Marinate for 15 minutes to half an hour. Place the fish (and basil leaves if you want) onto the skewers. Grill on an outdoor grill or indoors if you like. When they turn brown, turn once. Cook til the second side is brown. This does not take long so watch the fish. Remove and serve with rice and a vegetable, I like asparagus. You can warm the marinade on the stove until it has "cooked through". I generally bring it to almost a boil and than lower the heat to a simmer. Serve it with the fish and rice.
ZESTY SWORDFISH KABOBS
This is from Cooking Light September 2002. This is a really good kabob with a citrus flavor. I usually substitute chunks of a sweet onion for the green onion.
Provided by GibbyLou
Categories < 60 Mins
Time 55m
Yield 4 skewers, 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine first 12 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 30 minutes, turning once.
- Prepare grill.
- Remove fish from bag; discard marinade. Thread fish, green onions, and bell pepper alternately onto each of 4 (10-inch) skewers. Place on grill rack coated with cooking spray; grill 8 minutes or until desired degree of doneness, turning once.
Nutrition Facts : Calories 302.5, Fat 12.2, SaturatedFat 2.6, Cholesterol 66.4, Sodium 899.5, Carbohydrate 12.1, Fiber 2.3, Sugar 6.6, Protein 35.7
ZESTY SWORDFISH KABOBS
Steps:
- Combine first 12 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 30 minutes, turning once. Prepare grill. Remove fish from bag; discard marinade. Thread fish, green onions, and bell pepper alternately onto each of 4 (10-inch) skewers. Place on grill rack coated with cooking spray; grill 8 minutes or until desired degree of doneness, turning once.
SWORDFISH KABOBS
Categories Fish
Number Of Ingredients 4
Steps:
- Coat veggies and fish with olive oil. Season with Salt, Pepper and Oregano Skewer and cook at high heat on grill or in oven till done. About 7-10 minutes.
BAY LEAF AND LEMON MARINATED SWORDFISH KABOBS
Make and share this Bay Leaf and Lemon Marinated Swordfish Kabobs recipe from Food.com.
Provided by Shirl J 831
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 6 ingredients in a large zip-top heavy-duty plastic bag. Add swordfish; seal bag, and marinate in refrigerator 1 hour, turning bag occasionally.
- Remove swordfish from bag, reserving marinade. Thread 5 swordfish cubes, 1 bay leaf, 1 lemon slice, 1 cherry tomato, and 1 bell pepper square alternately onto each of 4 (12-inch) skewers. Reserve 1/4 cup marinade; discard remaining bay leaves and lemon slices.
- Place kabobs on a broiler rack coated with cooking spray; place rack on a broiler pan. Broil 5-1/2 inches from heat 3 minutes. Turn kabobs over, and broil 3 minutes or until fish flakes easily when tested with a fork, basting occasionally with reserved 1/4 cup marinade. Yield: 4 servings (serving size: 1 kabob).
- NOTES : WW = 3.5 points per serving.
Nutrition Facts : Calories 148.1, Fat 4.6, SaturatedFat 1.3, Cholesterol 44.3, Sodium 103.7, Carbohydrate 2.9, Fiber 0.5, Sugar 1.1, Protein 22.9
SWORDFISH AND CHORIZO KABOBS ON MOSTLY-VEGETABLE SAFFRON RICE
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat an outdoor grill or indoor grill pan to medium high.
- To a shallow dish add the lemon juice and garlic. Pile the cilantro and parsley together and finely chop them. Pile the green herbs into the dish. Add the red pepper flakes and a generous dose of coarse salt and the 1/4 cup of EVOO. Mix the marinade and add the fish. Coat the fish evenly with the marinade, then thread it onto metal skewers. Thread the chorizo onto another skewer with cut sides facing out to expose them to the grill and so they will get good markings. Reserve the skewers.
- Heat a deep, medium-size skillet over medium-high heat. Add the tablespoon of EVOO and the butter. When the butter melts into the oil, add the thyme, zucchini, bell pepper, onion, and rice. Stir and sauté the mixture for 3 minutes, then add the cauliflower and stock and season with salt and pepper. Stir in saffron threads and bring the liquid up to a bubble. Cover the pan tightly and reduce the heat to simmer. Cook for 17 minutes, or until the rice is tender.
- Place the skewers on the grill when the mostly-vegetable rice has cooked for 5 minutes with the lid on. Cook the fish for 8 to 10 minutes, until opaque, turning every couple of minutes. Cook the chorizo for 2 to 3 minutes on each side to get good markings; the sausage is already fully cooked, you are just warming it and marking it.
- Uncover the vegetables and rice and stir. Pile portions of the mostly-vegetables and saffron rice on plates. Remove the swordfish and chorizo from their skewers and combine them. Pile the fish and cooked chorizo on top of the veggie and rice mixture and serve.
SWORDFISH KABOBS
I love swordfish, so this recipe is fantastic for a summer supper.
Provided by Tracilyn Nitti
Categories Fish
Time 30m
Number Of Ingredients 15
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.
SWORDFISH KABOBS WITH BALSAMIC GLAZE
Get this all-star, easy-to-follow Swordfish Kabobs with Balsamic Glaze recipe from The Kitchen
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Watch how to make this recipe.
- Special equipment: 8 metal or wooden skewersIf using wooden skewers, soak them in water in a casserole dish or baking sheet for 30 minutes prior to grilling. Prepare a grill or grill pan for medium-high heat; oil the grill grates with olive oil.Mix the balsamic, lemon juice and mustard in a small bowl. Add the olive oil in a slow stream while whisking. Season with salt and pepper.Thread the fish, fennel and tomatoes onto 8 skewers, alternating between fish and vegetables. There should be roughly 3 pieces of fish per skewer. Season all sides of each skewer with salt and pepper. Brush the balsamic mixture over all the skewers.Add the skewers to the grill and cook until there are clear grill marks on the flame side, 3 to 5 minutes. Flip the skewers and cook for an additional 3 to 5 minutes. Continue to rotate the skewers and cook on each side until all sides are cooked and have a slight char.Serve hot!
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