Swordfish Shish Kebabs

This recipe was so easy and delicious that I made this twice for dinner in the past few weeks. Do follow the directions and cut out the red part of the fish, it’s a bit tougher than the rest. You may want to use plum tomatoes cut in half and possibly quartered into thick slices or they may fall off.  It can served along with any rice dish. Courtesy of Culina Mundi.

Swordfish Shish Kebabs

Ingredients

3 1/4 pound of swordfish

2 lemons

2 onions

2 large tomatoes

3 green peppers

10 fresh bay leaves

For the marinate:

1 onion

7 tablespoons of olive oil

5 bay leaves

1 tablespoon of tomato paste

2 cloves of garlic

1 tablespoon of lemon juice

1 teaspoon of salt

ground white pepper

Directions

Cut out all the red from the fish. Then cut the fish into cubes, about 1 1/2 inch.

Cut the lemons into wedges. Peel the onions and cut them into wedges. Cut the peppers and tomatoes into wedges and set aside.

For the marinate, grate the onion over a bowl, add the olive oil, bay leaves, tomato paste, crushed garlic and lemon juice. Add salt and pepper and whisk thoroughly.

Place the fish in the marinate. Allow to marinate for 30 minutes.

Alternate the pieces on a skewer. Grill for 3 minutes on each side.

Published by the fashionista cook

Self taught cook, a former high-end retail manager.

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