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Grilled Swordfish Kabobs Recipe
Serves/Makes: 4
Ingredients:
- 1 1/2 pounds swordfish steaks, about 1 inch thick, cut into 1-inch cubes
- 4 1/2 tablespoons olive oil
- About 30 bay leaves
- 2 tablespoons chopped flat-leaf parsley
- 1/4 cup dry bread crumbs
- 3/4 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
How to cook:
- Light the grill or heat the broiler.
- Thread the fish cubes alternately with the bay leaves onto four large skewers.
- Put the kabobs on a plate and brush them all over with 3 tablespoons of the oil.
- On a large plate, combine the bread crumbs, parsley, salt, and pepper.
- Holding the kabobs over the plate, pat the crumbs onto the exposed sides of the fish.
- Drizzle with the oil left on the first plate and sprinkle with any crumbs that didn't stick.
- Grill the kabobs over low to moderately low heat or broil them, brushing with the remaining 1 1/2 tablespoons oil, until the bread crumbs are golden and the fish is just done, 8 to 10 minutes.
Notes:
Swordfish, which really is flavorful, can easily be found in fish markets.
It can be replaced with fresh
tuna fish.
Tip:
Be sure to keep the heat of the grill at low to moderately low so the crumbs don't burn.
This recipe for Grilled Swordfish Kabobs serves/makes: 4
Main Ingredient: Swordfish
Preparation Method: Broiled/Grilled