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Grilled Swordfish and Fruit Kabobs
1/4 cup olive oil
2 Tbsp. lime juice
1 Tbsp. fresh rosemary or 1/4 tsp. dried rosemary leaves, crushed
2 Tbsp. soy sauce
1/4 tsp. salt
1/2 tsp. sugar
1/4 tsp. pepper
1 1/2 lbs. Swordfish steak, 1 inch thick
1 small pineapple
3 medium size peaches or nectarines
In bowl mix first 7 ingredients. Cut Swordfish steak into 2x2 inch pieces and place in marinade. Refrigerate 30 minutes.
Cut crown off pineapple; trim rim away. Cut in halves, then quarters through crown to stem. Remove core and cut each quarter crosswise into 4 chunks.
Cut each nectarine into 4 wedges. On 6 long skewers thread fruits and fish. Place on grill and brush with marinade. Cook 10-15 minutes.