Outrageously good eating. A must-try recipe if there ever was one.

Swordfish Kebabs

Swordfish Kebabs
Recipe type: Grilling
Serves: 2
  • 3/4 pound swordfish, cut into 1 1/2 inch pieces
  • 8 ounces pineapple chunks, canned; reserve 1/4 Cup juice
  • 1 green bell pepper, seeded, cut into 1 inch squares
  • 1 red onion, peeled, cut into 1 inch chunks
  • Marinade:
  • 3 Tablespoons olive oil
  • 1 clove garlic, finely chopped
  • 2 Tablespoons chopped cilantro
  • 2 Tablespoons lime juice
  • salt and pepper
  • 8 cherry tomatoes
  1. Combine marinade ingredients and pineapple juice in a large bowl and add swordfish chunks. Let sit for 15 minutes.
  2. Soak 8 inch bamboo skewers in water for 15 minutes. Alternate swordfish and remaining ingredients on skewers.
  3. Kebabs can be grilled or broiled for 8-10 minutes.
  4. Rotate the kebabs for either method and baste with remaining marinade.
Substitute any firm fish, such as halibut or salmon for swordfish, if unavailable.

Serve on a bed of yellow rice with garlic bread.

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