Swordfish Kabobs

 1-2 lbs. of
 Swordfish, cut into 1 1/2 inch cubes 
 1/2-1 cup of
 Olive Oil (Try one of the Sutter Butte infused oils we
 Kosher Salt and
 Cracked Black Pepper
 Parsley or your
 favorite freshly chopped herbs
 Combination of
 your favorite grill-able vegetables cut into chunks
 (Suggestions: Bell Peppers, Onions, Cherry Tomatoes,
 Mushrooms, Squash, Zucchini, etc..)
 Combination of
 other grill-able standalone vegetables
 (Suggestions: Asparagus, Potatoes cut in
 thick Slices, etc..)
 Optional: Vinaigrette for
 finishing Veggies
 1.Preheat well
 oiled Grill to Medium-High Heat.  Add Swordfish chunks
 and chopped vegetables to skewers in alternation pattern.
  In large bowl, mix oil, salt, pepper, and herbs.
  Toss kabobs in olive oil marinade making sure all
 sides are coated.  Also coat standalone vegetable.
 2. Cook kabobs
 and vegetables on grill for 3-4 minutes before flipping.
  Cook for another 3-4 minutes.  Remove from grill
 and top with vinaigrette if desired.
Tags: Swordfish

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