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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Weda Mosellie writes from Phillipsburg, New Jersey, I love beef and lamb kabobs, but my doctor says I need to eat more fish. Since I also love grilling, these kabobs are a healthy alternative. They're great year-round. Ingredients:
1/4 cup olive oil |
2 tablespoons balsamic vinegar |
1/2 teaspoon crushed red pepper flakes |
1/2 teaspoon dried oregano |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/2 pound swordfish steak, skin removed and cut into 1-inch chunks |
8 uncooked large shrimp, peeled and deveined |
8 cherry tomatoes |
1/2 medium red onion, cut into 4 wedges |
1/2 medium sweet yellow pepper, cut into 8 chunks |
Directions:
1. In a small bowl, combine the oil, vinegar and seasonings. Place 3 tablespoons in a large resealable plastic bag; add swordfish and shrimp. Seal bag and turn to coat; refrigerate for up to 1 hour. Set remaining marinade aside for basting.
2. On four metal or soaked wooden skewers, thread the swordfish, tomatoes, shrimp, onion and yellow pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
3. Grill kabobs, uncovered, over medium heat or broil 4 in. from the heat for 3 minutes. Baste with some of reserved marinade. Grill 3-4 minutes longer or until fish just turns opaque and shrimp turn pink, turning and basting frequently. Yield: 2 servings.
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