Grilled Swordfish and Vegetable Kabobs
Servings
4-6servings
Servings
4-6servings
Ingredients
Instructions
  1. Preheat a grill over medium-high heat or heat a grill pan on the stove top. If using wooden skewers, soak in water for at least 30 minutes before grilling so they don’t burn.
  2. Thread the swordfish cubes onto the skewers, alternating with the zucchini and summer squash or other vegetables of choice. Coat the swordfish and vegetables with olive oil, salt and pepper.
  3. Brush the grill grates with oil. Place the kebabs on the grill or in the grill-pan and cook until lightly charred and grill-marked and the swordfish is cooked through, 3 to 5 minutes per side. If using a grill-pan, toward the end of grilling add a couple of tablespoons of the juice from the salsa or fresh lime juice and let the steam finish cooking the kabobs. Serve with the salsa.