Recipe from Weber's Time to Grill™ by Jamie Purviance
Swordfish and Tomato Kabobs
People
Serves 4
Prep Time
15 min.
Marinating Time
15 to 30 min.
Grilling Time
8 to 10 min.
- People
- Serves 4
- Prep Time
- 15 min.
- Marinating Time
- 15 to 30 min.
- Grilling Time
- 8 to 10 min.
the Ingredients
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
- 01 If using bamboo skewers, soak them in water for at least 30 minutes.
- 02In 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.
- 03 Prepare the grill for direct cooking over medium heat (180° to 230°C).
- 04 Thread the swordfish and tomatoes alternately on the skewers. Discard any remaining marinade.
- 05Brush 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.
the Ingredients
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
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