android apple arrow cart-big-outline cart-full check chef-hat circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube
circle-smallAll RecipesSeafood

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

Swordfish and Tomato Kabobs

  • People

    Serves 4

  • Prep Time

    15 mins

  • Marinating Time

    15 to 30 mins

  • Grilling Time

    8 to 10 mins

  • People

    Serves 4

  • Prep Time

    15 mins

  • Marinating Time

    15 to 30 mins

  • Grilling Time

    8 to 10 mins

the Ingredients

20170303180552 Swordfish Tomato Kabobs
  • Marinade
  • ¼ cup / 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 8 ounces and 1 inch thick, cut into 1-inch pieces
  • 2 cups / 275 grams (about 24) grape tomatoes

Special Equipment

  • 8 metal or bamboo skewers

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 (350° to 450°F).
  • 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.
Ingredients
Instructions

let's Gear up

Recommended Tools