Vineyard Swordfish Skewers

By á-170456

Ingredients

• MARINADE:
• 1 1/2 pounds swordfish/ 1" thick cut into 24 cubes
• 24 medium mushrooms
• 16 small white onions peeled, and parboiled for 5 minutes
• 2 large green peppers cut 24 squares (1 1/2" by 1 1/2")
• 16 cherry tomatoes
• 1/2 cup melted butter
• salt to taste
• Freshly-ground black pepper to taste
• 8 skewers - (8" to 10" long)
• 1 cup vegetable oil
• Juice of 2 lemons
• 2 tablespoons white wine vinegar
• 1 teaspoon salt or to taste
• 1/8 teaspoon freshly-ground black pepper
• 1/2 teaspoon dried basil (or 1 tspn fresh basil)
• 1 pinch cayenne pepper
• 2 medium garlic cloves finely minced
• 1 tablespoon soy sauce

Details

Servings 8

Preparation

Step 1

Prepare the marinade by combining all ingredients in a large bowl. Add the swordfish cubes and marinate 2 to 3 hours.

Remove from the marinade when ready, and pat dry with paper towels.

To grill, thread the skewers equally with fish and vegetables. Brush with the melted butter, and sprinkle with the salt and pepper.

Grill 5 to 6 minutes, then turn, brush with butter, and grill another 5 to 6 minutes.

This recipe yields 8 skewers.