Swordfish Skewers
From chefmeow 15 years ago
- 20 minutes to make
- Serves 6
SWORDFISH SKEWERS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Sorrell Estate in Greenville, Texas in 1992.
Ingredients
- 1-1/2 pounds swordfish 1" thick cut into 24 cubes shopping list
- 24 medium mushrooms shopping list
- 16 small white onions peeled shopping list
- 2 large green peppers cut in 24 squares shopping list
- 24 cherry tomatoes shopping list
- 1/2 cup melted butter shopping list
- 2 teaspoons salt shopping list
- 4 teaspoons freshly ground black pepper shopping list
- 8 skewers shopping list
- Marinade: shopping list
- 1 cup vegetable oil shopping list
- juice of 2 lemons shopping list
- 2 tablespoons white wine vinegar shopping list
- 1 teaspoon salt or to taste shopping list
- 1/8 teaspoon freshly ground black pepper shopping list
- 1/2 teaspoon dried basil shopping list
- Pinch cayenne pepper shopping list
- 2 medium garlic cloves finely minced shopping list
- 1 tablespoon soy sauce shopping list
How to make it
- Prepare marinade by combining all ingredients in a large bowl.
- Add swordfish cubes and marinate 3 hours then remove from marinade when ready and pat dry. To grill thread skewers equally with fish and vegetables then brush with melted butter.
- Sprinkle with salt and pepper then grill 6 minutes and turn.
- Brush with butter and grill another 6 minutes.
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