Dressed up with a bright and zesty herb sauce, these kabobs are an unexpected yet delicious way to prepare fish.
Marinated Swordfish Kabobs
Yields: 4-6 servings
- 1¼ cups olive oil, plus more for oiling grill
- 2 tablespoons fresh lemon juice
- 1 tablespoon kosher salt
- 1 tablespoon minced fresh thyme
- 1 tablespoon Creole mustard
- 1 tablespoon grated garlic
- 1 tablespoon lemon zest
- 2 teaspoons minced fresh oregano
- ½ teaspoon ground black pepper
- 1 cup (1-inch) diced red bell pepper
- 1 cup (1-inch) diced red onion
- ½ pound thick asparagus, trimmed and cut into 1½-inch pieces (about 1 cup)
- 1¾ pounds swordfish, cut into 1-inch cubes
- Herb-Caper Sauce (recipe follows)
- In a large bowl, whisk together oil, lemon juice, salt, thyme, mustard, garlic, zest, oregano, and black pepper. In another large bowl, combine bell pepper, onion, and asparagus. Pour half of oil mixture over vegetables, tossing to combine. Add swordfish to remaining oil mixture; toss to combine. Marinate vegetables and fish at room temperature for 30 minutes. If using wooden skewers, soak in water for 30 minutes.
- Preheat grill to medium-high heat (350° to 400°); brush grill grates with oil.
- Alternately thread fish and vegetables onto skewers. Working in batches if necessary, grill kabobs for 3 minutes. Turn kabobs; grill until swordfish is cooked through and vegetables are tender, 3 to 6 minutes more. Serve immediately with Herb-Caper Sauce.
Yields: 1 Cup
- 1 cup olive oil
- ⅔ cup packed fresh parsley
- ½ cup capers, drained
- 4 teaspoons chopped fresh thyme
- 4 cloves garlic, grated
- 1 tablespoon fresh lemon juice
- 2 teaspoons chopped fresh oregano
- ½ teaspoon crushed red pepper
- In the work bowl of a food processor, place all ingredients; pulse until finely chopped and well combined, stopping to scrape sides of bowl as needed. Serve immediately.