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Swordfish - Shiitake Skewers

1/4 c Lemon juice
1 tb Fresh thyme
1 tb Olive oil
1/4 ts Salt
1/4 ts Freshly ground pepper
3/4 lb Swordfish filets; cut into 1-inch pieces
1/2 lb Fresh shiitake mushrooms
2 Lemons; thinly sliced
1/4 lb Radicchio; separated


Whisk together first 5 ingredients in a shallow dish.

Thread swordfish, mushrooms, and lemon slices folded in half onto skewers; add to lemon juice mixture, turning to coat. Cover and chill 1 hour.

Remove kabobs from marinade, discarding marinade.

Grill, covered with grill lid, over medium-high heat (350 F to 400 F) 10 minutes or until fish is done, turning occasionally. Grill radicchio, without grill lid, until slightly limp. Serve with kabobs. Yield: 3 servings.


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