Rosemary-skewered Swordfish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Use prebaked potatoes so they can cook as fast as the fish. Ingredients:
8 (8- to 10-inch) rosemary branches |
2 garlic cloves, minced |
1/2 teaspoon freshly ground pepper |
1/4 teaspoon salt |
1 teaspoon grated lemon rind |
1 tablespoon fresh lemon juice |
1/3 cup olive oil |
1 1/2 pounds swordfish, cut into pieces |
2 baking potatoes, baked, chilled, and cut into 2-inch pieces |
1 pint cherry tomatoes |
1 red onion, cut into wedges |
Directions:
1. Strip rosemary leaves from branches, leaving 2 inches of leaves at tip of stems; chop leaves to measure 2 tablespoons.
2. Whisk together chopped rosemary, garlic, and next 5 ingredients in a small bowl.
3. Alternately thread fish, potato, tomatoes, and onion onto rosemary skewers. Place in a 13- by 9-inch baking dish, and add marinade. Turn skewers gently in marinade to coat. Let stand 15 to 20 minutes.
4. Grill, covered with lid, over medium-high heat (350° to 400°) 6 minutes on one side. Turn carefully, and grill 6 additional minutes.
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