Swordfish, Bacon, and Cherry Tomato Kebabs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
3/4 pound swordfish steak (about 1/2-inch thick) |
1 large garlic clove, minced |
2 teaspoons fresh lemon juice |
2 teaspoons olive oil |
8 slices bacon |
12 vine-ripened cherry tomatoes |
lemon wedges as an accompaniment |
Directions:
1. Prepare grill.
2. Cut swordfish into 1-inch pieces and in a shallow dish toss with garlic, lemon juice, and oil to coat. Marinate swordfish, covered and chilled, 20 minutes.
3. In a skillet cook bacon over moderate heat until pale golden but still soft and transfer to paper towels to drain, reserving fat.
4. Thread swordfish, bacon, and tomatoes onto four 10-inch skewers. Brush kebabs with some of reserved fat and grill on an oiled rack set about 6 inches over glowing coals 3 to 4 minutes. Turn kebabs and grill 3 to 4 minutes more, or until swordfish is just cooked through.
5. Serve kebabs with lemon wedges.
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