Bay Leaf-And-Lemon-Marinated Swordfish Kabobs Recipe - Cooking Index
Bay Leaf-And-Lemon-Marinated Swordfish Kabobs Recipe - Cooking Index
| 1 teaspoon | 5ml | Grated lemon rind |
| 1/4 cup | 59ml | Fresh lemon juice |
| 1/4 teaspoon | 1.3ml | Pepper |
| 8 | Fresh bay leaves | |
| 4 | Lemon - (1/4 inch thick) | |
| Halved | ||
| 1 | Garlic - crushed | |
| 1 lb | 454g / 16oz | Swordfish steaks - (1-inch) |
| (1-1/2 inch squares) | ||
| 4 | Cherry tomatoes (large) | |
| 4 | Green bell pepper - (1-inch) | |
| Vegetable cooking spray |
Combine first 6 ingredients in a large zip-top heavy-duty plastic bag. Add swordfish; seal bag, and marinate in refrigerator 1 hour, turning bag occasionally.
Remove swordfish from bag, reserving marinade. Thread 5 swordfish cubes, 1 bay leaf, 1 lemon slice, 1 cherry tomato, and 1 bell pepper square alternately onto each of 4 (12-inch) skewers. Reserve 1/4 cup marinade; discard remaining bay leaves and lemon slices.
Place kabobs on a broiler rack coated with cooking spray; place rack on a broiler pan. Broil 5-1/2 inches from heat 3 minutes. Turn kabobs over, and broil 3 minutes or until fish flakes easily when tested with a fork, basting occasionally with reserved 1/4 cup marinade. Yield: 4 servings (serving size: 1 kabob).
Source:
Cooking Light, May/June 1993, page 90
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