Grilled Swordfish and Mushroom Kebabs Recipe
Serves/Makes: 12 kebabs
Ingredients:
- 1 pound swordfish, cleaned, trimmed and cut in 1-inch cubes
- 12 Crimini mushrooms, small
- 12 basil leaves
- 1 red onion, cut in segments
- 1 tablespoon garlic, chopped
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1/2 cup tomatoes, diced and salted
- Salt and pepper
- 12 bamboo skewers
- Combine olive oil, garlic, vinegar, salt, and pepper in a shallow bowl large enough to hold all the swordfish cubes in a single layer.
- Marinate the swordfish cubes for at least 1 hour up to 4 hours, turning often.
- Thread swordfish on skewers alternately with onions, basil, and mushrooms. Arrange skewers on grill.
- Grill the swordfish kebabs under moderate heat for 10 minutes, basting frequently with the reserved marinade.
- Serve on a bed of steamed rice and top with the tomatoes.
Note:
This recipe for Grilled Swordfish and Mushroom Kebabs serves/makes: 12 kebabs
Main Ingredient: Swordfish
Preparation Method: Broiled/Grilled
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