Swordfish Kabobs (Michael Symon) |
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Prep Time: 20 Minutes Cook Time: 495 Minutes |
Ready In: 515 Minutes Servings: 4 |
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Ingredients:
2 pounds of swordfish cut into 1-inch cubes |
1 lemon, zested |
1 lime, zested |
1 orange, zested |
2 ounces olive oil |
1 tablespoon ground coriander |
2 tablespoons chopped flat leaf parsley |
1 teaspoon kosher salt |
3 hungarian hot peppers |
1 red onion |
12 cherry tomatoes |
Directions:
1. Place swordfish in a non-reactive container. Whisk together zest, olive oil, coriander, herbs and salt. Pour marinade over swordfish and let marinate in refrigerator for 8 hours. Cut peppers and onions into 1-inch squares. Skewer your ingredients rotating them 1 at time, first the swordfish, then a pepper square, followed by a chunk of onion, and a cherry tomato. Brush with marinade and grill for about 2 minutes on each side.
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