SWEET AND SOUR GRILLED SWORDFISH KABOBS
If you're lucky enough to get swordfish, let the mild and meaty fish grill to perfection with a simple prepared glaze and pretty summer vegetables.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- If using bamboo skewers, soak in water for 30 minutes.
- Meanwhile, heat gas or charcoal grill. Place swordfish pieces in large bowl. Add 1/2 cup sweet-and-sour sauce; turn fish to coat all sides. Add zucchini, bell pepper and tomatoes; stir gently to coat.
- Thread fish, zucchini, bell pepper and tomatoes evenly onto skewers.
- When grill is heated, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once. Serve kabobs with additional sweet-and-sour sauce.
Nutrition Facts : Calories 215, Carbohydrate 18 g, Cholesterol 60 mg, Fat 1, Fiber 3 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1/4 of Recipe, Sodium 180 mg, Sugar 12 g
GRILLED SWORDFISH WITH SWEET-AND-SOUR SAUCE
Provided by Marian Burros
Categories dinner, main course
Time 20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Brush swordfish lightly with vegetable oil and broil or grill until done. Use the Canadian rule: measure fish at the thickest part and cook 10 minutes to the inch.
- Combine vinegar, ginger, sugar, 1/2 cup water, soy sauce and pineapple and mix well. Bring to boil; reduce heat and simmer 2 minutes.
- Combine cornstarch with 1 tablespoon water to make smooth paste. Stir in remaining 2 tablespoons of water and stir well. Stir into sauce and cook briefly, stirring, just until mixture thickens. Spoon sauce over fish; sprinkle with cilantro and serve.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 16 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 3 grams, Sodium 267 milligrams, Sugar 15 grams, TransFat 0 grams
SWORDFISH SKEWERS GLAZED WITH SWEET AND SOUR SAUCE
Steps:
- Preheat grill to medium-high heat.
- In a small saucepan, bring the balsamic vinegar to a boil. Lower the heat and reduce the vinegar to about 1/3 cup, and set aside.
- In a medium saucepan with boiling water, add the pearl onions, and cook until soft but still firm, about 4 minutes. Drain and let stand until cool enough to handle. Remove the skins, leaving the root intact and the onion whole.
- In a large bowl, toss the swordfish cubes, onions, and olive oil together. Season lightly with salt and pepper and toss again.
- Thread the fish, onions, and bay leaves onto wooden or metal skewers. Divide the ingredients evenly, alternating them on the skewers. Grill the fish skewers for about 1 minute on each side, for a total 4 minutes.
- To serve, drizzle with a little of the balsamic reduction.
GRILLED VEGETABLE AND SWORDFISH KEBABS
Provided by Geoffrey Zakarian
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the kebabs: Whisk together the olive oil, garlic, ginger, lemon zest and some salt and pepper in a small bowl. Put the swordfish in a large bowl. Put the peppers, onions, zucchini and tomatoes in another large bowl. Evenly divide the olive oil mixture between the two bowls and toss to coat. Cover and let marinate for about 30 minutes to 1 hour at room temperature.
- For the garlic aioli: Meanwhile, whisk together the lemon juice, mayonnaise, cilantro, parsley, garlic, mustard, vinegar and hot sauce in a medium bowl. Cover and refrigerate until ready to use.
- When the fish and vegetables are ready, preheat a grill over medium-high heat. (If using wooden skewers, soak in water for at least 30 minutes before grilling.)
- Meanwhile, thread the swordfish onto six 12-inch skewers. Thread the peppers, onions, zucchini and tomatoes onto individual skewers.
- Brush the grill grates with oil. Place the kebabs on the grill, sprinkle with salt and pepper, and grill until lightly charred and grill-marked and the swordfish is cooked through, 3 to 5 minutes per side.
- To serve, spread 1 to 2 teaspoons of garlic aioli on top of each pita. Place the swordfish and vegetables on top, drizzle with more garlic aioli, and sprinkle with cilantro and parsley.
GRILLED SEAFOOD KABOBS
Steps:
- Mix lemon juice, olive oil, mustard, Italian seasoning, hot sauce, salt, and pepper together in a large bowl. Add swordfish, shrimp, and scallops and toss.
- Preheat an outdoor grill for low heat and lightly oil the grate.
- Drain skewers and thread swordfish, shrimp, scallops, bell pepper, onion, squash, mushroom, and pepperoncini in an alternating fashion onto the skewers. Place a lemon piece on the end of each skewer. Brush skewers with any remaining oil mixture.
- Cook skewers on the grill, turning every 5 minutes, until seafood is cooked through, 15 to 20 minutes total.
Nutrition Facts : Calories 188.1 calories, Carbohydrate 7.4 g, Cholesterol 82.4 mg, Fat 6.5 g, Fiber 1.8 g, Protein 24.3 g, SaturatedFat 1.2 g, Sodium 961.8 mg, Sugar 1.9 g
SPECIAL SEAFOOD KABOBS
Grilling might become a year-round affair when you taste these scrumptious kabobs from Marie Rizzio of Interlochen, Michigan. This elegant entrée combines plump shrimp, tender swordfish and scallops with chunks of veggies and pineapple.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add the swordfish, scallops and shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Wrap a bacon piece around each scallop. On four metal or soaked wooden skewers, alternately thread the scallops, swordfish, shrimp, vegetables and pineapple., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill seafood, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish just turns opaque, shrimp turn pink, and scallops are firm and opaque, basting occasionally with reserved marinade. ,
Nutrition Facts : Calories 382 calories, Fat 20g fat (3g saturated fat), Cholesterol 110mg cholesterol, Sodium 709mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 33g protein.
SWORDFISH KEBABS
Categories Fish Mushroom Onion Quick & Easy Low Cal Backyard BBQ Bell Pepper White Wine Summer Grill Grill/Barbecue Healthy Bon Appétit
Yield Makes 3 servings
Number Of Ingredients 12
Steps:
- Whisk first 6 ingredients in medium bowl to blend. Add fish and refrigerate at least 1 and up to 4 hours.
- Preheat barbecue (medium heat) or preheat broiler. Drain fish, reserving marinade. Thread fish on skewers alternately with onions, green and bell peppers and mushrooms. Arrange skewers on grill. Grill until swordfish is just cooked through, brushing skewers frequently with marinade, about 5 minutes.
SWORDFISH KEBABS
Serve with Salad, pitta bread and hummous. This is a wonderful Middle Eastern dish. (originally published in the Classic Middle Eastern cookbook by Soheila Kimberley (c)1998)
Provided by Mrs.Habu
Categories Nigerian
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place fish in a large dish.
- Blend together the oil, lemon juice, garlic, paprika and seasonings in a small bowl.
- Pour over the fish.
- Cover loosely with clear film and leave in a cool place to marinate for up to 2 hours.
- Thread the fish cubes onto skewers, alternating with pieces of tomato and onion.
- Grill the kebabs for 7 to 10 minutes, basting frequently with the remaining marinade and turning occasionally.
- Serve with plenty of fresh salad.
Nutrition Facts : Calories 451.1, Fat 25.5, SaturatedFat 5.1, Cholesterol 149.8, Sodium 190.7, Carbohydrate 7.8, Fiber 1.9, Sugar 4.1, Protein 46
GRILLED SWEET AND SOUR MEATBALL KABOBS
A quick brush of a spirited prepared sauce on veggies and frozen meatballs and you've got a terrific kabob to cook fast on the grill.
Provided by By Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 6
Steps:
- Heat grill. In large bowl, combine bell pepper, onion and mushrooms. Sprinkle with seasoned salt; toss to coat.
- Alternately thread meatballs, bell pepper, onion and mushrooms onto four 12 to 14-inch metal skewers.
- When ready to grill, place kabobs on gas grill over medium heat on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until meatballs are thoroughly heated and vegetables are crisp-tender, brushing generously with half of the sweet-and-sour sauce and turning frequently. Serve kabobs with remaining half of sauce for dipping.
Nutrition Facts : Calories 405, Carbohydrate 30 g, Cholesterol 125 mg, Fat 1, Fiber 2 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1/4 of Recipe, Sodium 1000 mg, Sugar 14 g
SWORDFISH SHRIMP KABOBS
Weda Mosellie writes from Phillipsburg, New Jersey, "I love beef and lamb kabobs, but my doctor says I need to eat more fish. Since I also love grilling, these kabobs are a healthy alternative. They're great year-round."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the oil, vinegar and seasonings. Place 3 tablespoons in a large resealable plastic bag; add swordfish and shrimp. Seal bag and turn to coat; refrigerate for up to 1 hour. Set remaining marinade aside for basting., On four metal or soaked wooden skewers, thread the swordfish, tomatoes, shrimp, onion and yellow pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill kabobs, uncovered, over medium heat or broil 4 in. from the heat for 3 minutes. Baste with some of reserved marinade. Grill 3-4 minutes longer or until fish just turns opaque and shrimp turn pink, turning and basting frequently.
Nutrition Facts : Calories 426 calories, Fat 32g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 451mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 27g protein.
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GRILLED SWORDFISH KABOBS RECIPE - FOOD AND WINE
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- Light the grill or heat the broiler. Thread the fish cubes alternately with the bay leaves onto four large skewers. Put the kabobs on a plate and brush them 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.
- Grill the kabobs over low to moderately low heat or broil them, brushing with the remaining 1 1/2 tablespoons oil, until the bread crumbs are golden and the fish is just done, 8 to 10 minutes.
GRILLED SWORDFISH KEBABS RECIPE - ANISSA HELOU | FOOD
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- In a large, shallow dish, combine the olive oil, garlic, cumin, paprika, parsley and crushed red pepper. Add the swordfish and stir to coat with the marinade. Refrigerate for 1 hour.
- Light a grill. Thread the swordfish onto 6-inch skewers. Season with salt. Grill the kebabs over a hot fire, turning once, until lightly charred and cooked through, about 8 minutes. Serve hot, with lemon wedges and harissa.
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