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Gallery Recipe Summary Servings: 6

Ingredients Ingredient Checklist 1 clove garlic, minced 1 1/2 teaspoons ground cumin 1 1/2 teaspoons chile powder 1/2 cup white-wine vinegar 1/4 cup unsulfured molasses 1/2 cup orange juice 1/2 cup lime juice (about 4 limes) 3 large lemons 18 bay leaves 2 1/4 pounds swordfish, trimmed of skin and fat and cut into 2-inch cubes 12 cherry tomatoes 1 1/2 teaspoons salt 1/4 teaspoon freshly ground pepper

Gallery

Recipe Summary Servings: 6

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 1 clove garlic, minced 1 1/2 teaspoons ground cumin 1 1/2 teaspoons chile powder 1/2 cup white-wine vinegar 1/4 cup unsulfured molasses 1/2 cup orange juice 1/2 cup lime juice (about 4 limes) 3 large lemons 18 bay leaves 2 1/4 pounds swordfish, trimmed of skin and fat and cut into 2-inch cubes 12 cherry tomatoes 1 1/2 teaspoons salt 1/4 teaspoon freshly ground pepper

Directions

Combine garlic, cumin, chile powder, vinegar, molasses, and orange and lime juices in a small saucepan; bring to a boil over high heat. Boil for 2 minutes, remove from heat, and set aside. Halve lemons crosswise and cut each half into 4 wedges.

On each of 6 long metal skewers, arrange 4 lemon wedges, 3 bay leaves, 3 pieces of fish, and 2 tomatoes. Kebabs can be prepared up to this point and refrigerated for up to 6 hours before cooking.

Heat grill to medium hot. Sprinkle kebabs with the salt and pepper and spoon glaze over them. Grill until fish is opaque to the center and lightly charred, 3 to 4 minutes per side; brush with glaze several times while cooking. Remove skewers and serve with our Black Bean and Grilled Corn Salsa, if desired.

Reviews

 Add Rating & Review

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All Reviews for Swordfish Kebabs

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Swordfish Kebabs

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest