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Swordfish and Tomato Kabobs

Recipe from Weber's Time to Grill™ by Jamie Purviance

Fuel Type:

Serves 4
8 to 10 min.

People
Serves 4
Prep Time
15 min.
Marinating Time
15 to 30 min.
Grilling Time
8 to 10 min.

Ingredients

Instructions

the Ingredients

20170303180552 Swordfish Tomato Kabobs

Marinade

6 grams finely chopped fresh Italian parsley leaves
Finely grated zest and juice of 1 lemon
1 tablespoon red wine vinegar
1 small shallot, minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

4 swordfish steaks, each about 225 grams and 2.5 centimeters thick, cut into 2.5-centimeter pieces
275 grams (about 24) grape tomatoes

Instructions

If using bamboo skewers, soak them in water for at least 30 minutes.
In a medium bowl combine the marinade ingredients. Put the swordfish steaks in the bowl, cover, and marinate at room temperature for 15 to 30 minutes while the grill preheats.
Related Grill Skills
- Chopping Parsley
- Zest Then Juice a Lemon
Prepare the grill for direct cooking over medium heat (180° to 230°C).
Prepare the grill for cooking over medium heat (200°C).
Thread the swordfish and tomatoes alternately on the skewers. Discard any remaining marinade.
Brush the cooking grates clean. Grill the kabobs over direct medium heat, with the lid closed, until the swordfish is opaque in the center but still juicy, 8 to 10 minutes, turning several times. Remove from the grill and serve right away.
Brush the cooking grates clean. Grill the kabobs over medium heat, with the lid closed, until the swordfish is opaque in the center but still juicy, 8 to 10 minutes, turning several times. Remove from the grill and serve right away.

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