Grilled Swordfish and Summer Vegetable Kabobs

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Category : Fish And Sea Food

Recipe : Grilled Swordfish and Summer Vegetable Kabobs

Spiedini, skewers of flavorful swordfish and colorful summer vegetables, are
marinated with pungent herbs, then grilled to make picture-perfect barbecue fare. Get
everything ready ahead of time, then grill at the last minute.

Makes 4 servings

8 fluid ounces (1 cup) dry white wine
1/4 cup fresh lemon juice
2 tablespoons minced fresh rose-mary leaves (or 1 teaspoon dried)
2 tablespoons minced fresh oregano (or 1 teaspoon dried)
1 tablespoon minced fresh thyme leaves (or 1/2 teaspoon dried)
2 teaspoons olive oil
2 garlic cloves, minced
2 rinsed drained anchovy fillets, chopped (or 1 teaspoon anchovy paste)
Freshly ground black pepper, to taste
1 pound 4 ounces swordfish steak, cut into 1" cubes
1 medium green bell pepper, cut into 1" pieces
1 medium red or yellow bell pepper, cut into 1" pieces
8 large plum tomatoes, halved and seeded
2 medium zucchini, cut into 1" slices
1 large onion, cut into 8 wedges

To prepare the marinade, in a gallon-size sealable plastic bag, combine the wine,
juice, rosemary, oregano, thyme, oil, garlic, anchovies and black pepper; add the
fish, bell peppers, tomatoes, zucchini and onion. Seal the bag, squeezing out air;
turn to coat the fish and vegetables thoroughly. Refrigerate at least 2 hours or
overnight, turning the bag occasionally.
Spray the broiler rack or grill with nonstick cooking spray; place 5" from heat.
Preheat the broiler, or prepare the grill according to the manufacturer's
instructions. Prepare eight 18" or longer skewers: If using wooden skewers, soak
in water at least 15 minutes; if using metal skewers, spray with nonstick cooking
spray.
Drain the marinade into a small saucepan and bring to a rolling boil; boil for 1
minute, stirring constantly. Remove from the heat.
Alternating the ingredients and dividing them evenly, thread the fish and
vegetables onto the skewers . Place the skewers on the prepared grill or broiler
rack; baste with half the marinade.
Grill or broil the kabobs 5 minutes, until brown. Turn and baste with the remaining
marinade; cook 5 minutes more, until the fish flakes easily when tested with a
fork and the vegetables are slightly charred. Place 2 kabobs on each of 4 plates
and serve at once.

SERVING (4 OUNCES SWORDFISH WITH 2 1/4 CUPS VEGETABLES)
PROVIDES: 1/2 Fat, 4 1/4 Vegetables, 2 Proteins, 55 Optional Calories.

PER SERVING: 307 Calories, 9 g Total Fat, 2 g Saturated Fat, 56 mg Cholesterol, 219
mg Sodium, 17 g Total Carbohydrate, 3 g Dietary Fiber, 32 g Protein, 63 mg Calcium