Swordfish Kebabs

Swordfish Kebabs

: Swordfish Kebabs

Swordfish Kebabs

Recipe By: Alice Morrow

Swordfish Kebabs

Ingredients

1-2 lbs. fresh swordfish or nice firm white fish (cut into 1 ½” thickness)
10-oz. canned heart of palms
1 large zucchini
1 large red bell pepper
4 T. extra virgin olive oil
2 T. clove garlic
⅓ c. fresh lemon juice
Salt and black pepper

Instructions

Wash the swordfish and dry delicately with a clean cloth. Dice into cubes, season.
Cut the heart of palm, zucchini and bell pepper into even size cubes and season.
In a bowl, combine the olive oil, garlic and lemon juice with some salt and pepper.
Place the fish and veggies in the bowl and let set for about 2 hours.
If using wooden skewers, soak them in water for 30 minutes to keep them from burning on grill.
Place on the skewers: fish, palm hearts, zucchini, and peppers.
Place on hot grill and baste with leftover olive oil mixture. Cook about 8-10 minutes, turning once.

featured Kebabs Swordfish

Alice