Tag Archives: Grilled Swordfish
Super Simple Swordfish Kabobs
Often the simplest dishes are the most flavorful- and this is definitely true with this easy to prepare, yet wonderfully delicious swordfish recipe.
I made these swordfish kabobs for my wife and a couple of guests, one of whom is a swordfishing captain for a local charter boat, and even he agreed that this was some of the best swordfish he’s tasted.
The next time you plan a cook out, and if you’re lucky enough get your hands on some fresh swordfish meat, give these kabobs a try- you won’t be disappointed.
Ingredients
- Swordfish-4 one-inch thick steaks (cut into cubes)
- 1 Bottle Zesty Italian Dressing
- Salt
- Pepper
- Old Bay Seasoning
- Olive Oil
- Grilling Skewers
- 1 Onion
- 2 Red Bell Peppers
Directions
If using wood skewers soak them in water to prevent the wood from splintering. Prepare the swordfish meat by trimming off the skin and removing the blood lines. Cut the meat into 2-inch cubes. Cut the onion and peppers into “skewer size” pieces. Place the swordfish, peppers and onions on the skewers, rotating between the items.
Lay the skewers in a shallow baking dish and season generously on both sides with salt, pepper and old bay seasoning. Pour the entire bottle of Italian dressing over the kabobs, cover the dish, and refrigerate for two hours (1/2 will do if you’re pressed for time). After one hour turn the kabobs to ensure they are evenly marinated.
Heat grill to high and drizzle olive oil over the grate. Place the kabobs on the grill and cook for two minutes per side on the lowest rack. Rotate the so the swordfish until it has a nice char out the outside. Remove from lower rack and cook kabobs for two to four minutes on the upper rack. Remove from grill, let rest for a few minutes, and serve.
This goes great with a Bud Light Lime or a Corona!
