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Swordfish and Tomato Kabobs

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

Fuel Type: Gas
  • People

    Serves 4

  • Grilling Time

    8 to 10 min.

  • Prep Time

    15 min.

  • Marinating Time

    15 to 30 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

Special Equipment

  • 8 metal or bamboo skewers

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.
  • 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.

Let's Gear Up

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