Wednesday, August 4, 2010

Swordfish Kabobs

This summer, we have tried to make the most of our backyard and use of the grill.  It's not so easy when you share a backyard with others and the grill is not right outside your back door.  But with simple planning, we have been able to pull it off several times so far and it has been quite enjoyable! Our last al fresco dining experience included swordfish kabobs with pesto potatoes and coleslaw. Swordfish on the grill might be one of the easiest and delicious ways to prepare fish of any kind.  Here is how it's done:

Swordfish Kabobs
Rinse and pat dry swordfish steak(s).  Cut into 1 inch cubes.  Place in bowl with a little olive oil, salt, pepper, a dash of white wine (if you have) and any fresh herbs you have on hand (optional).  Toss to coat fish.
Cut up any veggies you like - zucchini, mushrooms, peppers, onions, cherry tomatoes all work well - and in a separate bowl, toss with olive oil, salt and pepper.
Spear fish and veggies onto kabobs (if using wooden spears, please make sure you soak them in water for an hour or so).  
Once grill is hot, place on grill and let them cook for a few minutes.  Turn over and cook another 3 minutes or so.  The fish should cook pretty quickly since it is cut up.  Enjoy!

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