Swordfish Kabobs
In the past when I’ve made these I’ve always grilled them, but on days when we have weather that prevents grilling, baking them is also a great option! If you do opt to grill them, either use a grill pan or aluminum foil below the fish to prevent it from falling into the grill.
Ingredients:
1/2 lb swordfish, cut into ~1” squares
8 oz cherry tomatoes
1 large onion, cut into 1/4” wedges
2 Bell Peppers, or 5-6 small sweet peppers
Olive Oil
1/2 tsp Garlic Powder
1/4 tsp ground green peppercorns
1/2 tsp salt
1/2 tsp Onion Powder
2-3 Chives, thinly sliced
1 tsp Dill
Zest from one lemon
Note - you will also need kabab skewers
Instructions:
Combine garlic, peppercorns, salt, onion powder, chives, dill and lemon zest in a bowl.
Sprinkle spice mixture over swordfish and drizzle with olive oil. Toss to combine and allow to marinate in the refrigerator for at least one hour.
Preheat over to 400 degrees.
Assemble the kababs, alternating veggies and fish.
Place kabobs on a foil lined baking sheet and cook for 10 minutes or until fish cooked through.
Serve with lemon or lime wedges on the side.
