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2 pounds of swordfish cut into 1-inch cubes
1 lemon, zested
1 lime, zested
1 orange, zested
2 ounces olive oil
1 tablespoon ground coriander
2 tablespoons chopped flat leaf parsley
1 teaspoon kosher salt
3 Hungarian hot peppers
1 red onion
12 cherry tomatoes
- Place swordfish in a non-reactive container. Whisk together zest, olive oil, coriander, herbs and salt. Pour marinade over swordfish and let marinate in refrigerator for 8 hours.
- Cut peppers and onions into 1-inch squares. Skewer your ingredients rotating them 1 at time, first the swordfish, then a pepper square, followed by a chunk of onion, and a cherry tomato.
- Brush with marinade and grill for about 2 minutes on each side.
Yield: 4 servings
Prep Time: 20 minutes
Refrigerate: 8 hours
Cook Time: 4 - 6 minutes
Recipe courtesy Michael Symon
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| 2001 Columbia Winery Semillon, Columbia Valley, WA |
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