Swordfish is perfect for kebabs because of the texture and thickness of the fish. Any type of sauce with olive oil, lemon and spices will go very well with this fish. Enjoy with rice pilaf and salad.
1 1/3 lb swordfish filet
1 tsp thyme
1 tsp salt
¼ tsp cayenne
1 tbsp chopped fresh parsley
1 tsp red pepper paste
1 tbsp white vinegar
2 tbsp olive oil
2 garlic cloves (chopped)
2 tbsp chopped shallots
Wash and pat dry fish with paper towel.
Cut the fish filet in bite sized cubes.
Mix all the ingredients except the fish in a large bowl. Add the fish and refrigerate for 2-3 hours.
Slightly grease the skewers and skewer each piece one by one. Leave enough space on the end of the skewer in order to hold it.
Grill on an out door grill or broil in the oven for 10 minutes on each side or until fish is completely cooked. Serve with rice pilaf and salad.
Note: If bamboo skewers are used, they need to be soaked in water for 30 minutes prior to grilling in order to prevent them from burning.
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