Relish the exquisite Lemon & Rosemary Swordfish Skewers, where succulent swordfish cubes are marinated in a zesty lemon and aromatic rosemary mixture, then grilled to perfection, offering a refreshing and flavourful culinary delight.
Cook Time: 35 min Prep Time: 10 min Total Time: 45 min
Preparation1. Prepare a grill. If using wooden skewers, soak eight 10-inch skewers in water for 20 minutes.
2. In a shallow dish, mix together lemon juice, olive oil, rosemary, salt, and pepper. Add swordfish and stir well to coat. Cover with cling film and marinate in the refrigerator for 15 minutes.
3. Thread skewers alternately with pieces of swordfish and courgette or summer squash.
4. Grill the kebabs on a lightly oiled grill rack until the fish is opaque in the centre, about 5 minutes per side.Ingredients* 2 Tbsp. lemon juice
* 1 Tbsp. olive oil
* 1 Tbsp. chopped fresh rosemary or 1 tsp. dried
* ½ tsp. salt
* ¼ tsp. freshly ground black pepper
* 1 lb. swordfish steaks, cut into 1¼-inch cubes
* 1 small courgette or summer squash, sliced into ¼-inch-thick ovals
Relish the exquisite Lemon & Rosemary Swordfish Skewers, where succulent swordfish cubes are marinated in a zesty lemon and aromatic rosemary mixture, then grilled to perfection, offering a refreshing and flavourful culinary delight.
| Cook Time: | 35 min |
| Prep Time: | 10 min |
| Total Time: | 45 min |
Preparation
1. Prepare a grill. If using wooden skewers, soak eight 10-inch skewers in water for 20 minutes.
2. In a shallow dish, mix together lemon juice, olive oil, rosemary, salt, and pepper. Add swordfish and stir well to coat. Cover with cling film and marinate in the refrigerator for 15 minutes.
3. Thread skewers alternately with pieces of swordfish and courgette or summer squash.
4. Grill the kebabs on a lightly oiled grill rack until the fish is opaque in the centre, about 5 minutes per side.
2. In a shallow dish, mix together lemon juice, olive oil, rosemary, salt, and pepper. Add swordfish and stir well to coat. Cover with cling film and marinate in the refrigerator for 15 minutes.
3. Thread skewers alternately with pieces of swordfish and courgette or summer squash.
4. Grill the kebabs on a lightly oiled grill rack until the fish is opaque in the centre, about 5 minutes per side.
Ingredients
* 2 Tbsp. lemon juice
* 1 Tbsp. olive oil
* 1 Tbsp. chopped fresh rosemary or 1 tsp. dried
* ½ tsp. salt
* ¼ tsp. freshly ground black pepper
* 1 lb. swordfish steaks, cut into 1¼-inch cubes
* 1 small courgette or summer squash, sliced into ¼-inch-thick ovals
* 1 Tbsp. olive oil
* 1 Tbsp. chopped fresh rosemary or 1 tsp. dried
* ½ tsp. salt
* ¼ tsp. freshly ground black pepper
* 1 lb. swordfish steaks, cut into 1¼-inch cubes
* 1 small courgette or summer squash, sliced into ¼-inch-thick ovals
Servings:
4
Nutritional Information (Per Serving): Lemon & Rosemary Swordfish Skewers
- Calories: 177
- Fat: 8g
- Cholesterol: 44mg
- Carbohydrates: 2g
- Protein: 23g
- Sodium: 370mg
FAQs:
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Can I use a different type of fish for this recipe? Yes, you can substitute with other firm fish like tuna or salmon.
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Can I marinate the fish for a longer time? Yes, but avoid marinating for too long as the acidity from the lemon can alter the texture of the fish.
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Can I use dried rosemary instead of fresh? Absolutely, use a third of the amount as dried herbs are more concentrated.
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Can I bake the skewers instead of grilling them? Yes, bake in a preheated oven at 200°C for about 10-15 minutes or until the fish is cooked through.
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Can I add other vegetables to the skewers? Certainly, bell peppers, cherry tomatoes, or mushrooms would be great additions.
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