Swordfish Kebabs with Lemon and Bay Leaves

Name: Swordfish Kebabs with Lemon and Bay Leaves
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 24 bay leaves, preferably Turkish; 2 lemons, each cut into 8 wedges; 4 servings Extra-virgin olive oil, for drizzling; 4 servings Salt and freshly ground pepper; 567 grams skinless swordfish steaks (1 inch thick), cut into 1-inch cubes

Swordfish Kebabs with Lemon and Bay Leaves might be just the main course you are searching for. One serving contains 345 calories, 29g of protein, and 24g of fat. This gluten free, dairy free, and primal recipe serves 4. Head to the store and pick up bay leaves, salt and pepper, olive oil, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 20 minutes.

Instructions

Light a grill. Soak the bay leaves in hot water for 10 minutes, then drain. Alternately thread the swordfish, bay leaves and lemon wedges onto skewers.

Ingredients you will need

Lemon Wedge

Bay Leaves

Swordfish

Water

Equipment you will use

Skewers

Grill

Drizzle with olive oil and season with salt and pepper. Grill the kebabs over high heat, turning occasionally, until the fish is cooked through and the lemons are charred in spots, about 5 minutes.

Ingredients you will need

Salt And Pepper

Olive Oil

Lemon

Fish

Equipment you will use

Grill

Serve right away.

Equipment

Skewers

Grill

Ingredients

Servings:

bay leaves, preferably Turkish 2

lemons, each cut into 8 wedges 4servings

Extra-virgin olive oil, for drizzling 4servings

Salt and freshly ground pepper 567grams

skinless swordfish steaks (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 Mark West Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.