How To Make Grilled Swordfish Kabobs
Assembled with swordfish steaks and bay leaves on a stick, these well-seasoned grilled swordfish kabobs turn out deliciously charred and simply delicious.
Light the grill or heat the broiler.
Thread the fish cubes alternately with the bay leaves onto 4 large skewers. Put the kabobs on a plate and brush all over with 3 tablespoons of the oil.
On a large plate, combine the bread crumbs, parsley, salt, and pepper. Holding the kabobs over the plate, pat the crumbs onto the exposed sides of the fish.
Drizzle with the oil left on the first plate and sprinkle with any crumbs that didn’t stick. Brush with the remaining 1½ tablespoons of oil.
Grill the kabobs over low to moderately low heat, or broil for 8 to 10 minutes, until the bread crumbs are golden and the fish is just done.
Serve with wine, and enjoy!
Wine Recommendation: A medium-bodied pinot noir from Oregon or California or a Bourgogne Rouge from France will be ideal with swordfish
- Calories: 421.54kcal
- Fat: 27.26g
- Saturated Fat: 5.01g
- Trans Fat: 0.08g
- Monounsaturated Fat: 16.29g
- Polyunsaturated Fat: 3.80g
- Carbohydrates: 8.58g
- Fiber: 1.64g
- Sugar: 0.44g
- Protein: 34.78g
- Cholesterol: 112.26mg
- Sodium: 462.30mg
- Calcium: 62.94mg
- Potassium: 763.59mg
- Iron: 3.15mg
- Vitamin A: 83.24µg
- Vitamin C: 4.62mg
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