Grilled Swordfish Kabobs

Name: Grilled Swordfish Kabobs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 30 About bay leaves; 59 milliliters dry bread crumbs; 2 Tbsps chopped flat-leaf parsley; 1 teaspoons fresh-ground black pepper; 5 Tbsps olive oil; 1 teaspoons salt; 680 grams swordfish steaks, about 1 inch thick, cut into 1-inch cubes

Grilled Swordfish Kabobs might be a good recipe to expand your main course repertoire. This dairy free and pescatarian recipe serves 4. One serving contains 415 calories, 34g of protein, and 28g of fat. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of swordfish steaks, olive oil, flat-leaf parsley, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the dry bread crumbs you could follow this main course with the Gluten Free Dairy Free Coconut Tarts as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Light the grill or heat the broiler. Thread the fish cubes alternately with the bay leaves onto four large skewers.

Ingredients you will need

Bay Leaves

Fish

Equipment you will use

Broiler

Skewers

Grill

Put the kabobs on a plate and brush them all over with 3 tablespoons of the oil.

Ingredients you will need

Cooking Oil

On a large plate, combine the bread crumbs, parsley, salt, and pepper. Holding the kabobs over the plate, pat the crumbs onto the exposed sides of the fish.

Ingredients you will need

Breadcrumbs

Parsley

Pepper

Fish

Salt

Drizzle with the oil left on the first plate and sprinkle with any crumbs that didn't stick.

Ingredients you will need

Cooking Oil

Grill the kabobs over low to moderately low heat or broil them, brushing with the remaining 1 1/2 tablespoons oil, until the bread crumbs are golden and the fish is just done, 8 to 10 minutes.

Ingredients you will need

Breadcrumbs

Fish

Cooking Oil

Equipment you will use

Grill

Wine Recommendation: A medium-bodied pinot noir from Oregon or California or a Bourgogne Rouge from France, will be ideal with swordfish.

Ingredients you will need

Wine

Swordfish

Equipment

Broiler

Skewers

Grill

Ingredients

Servings:

About bay leaves 59milliliters

dry bread crumbs 2Tbsps

chopped flat-leaf parsley 1teaspoons

fresh-ground black pepper 5Tbsps

olive oil 1teaspoons

salt 680grams

swordfish steaks, about 1 inch thick, cut into 1-inch cubes

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Santa Margherita Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.