Vineyard Swordfish Skewers

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Swordfish/ 1" thick - cut into 24 cubes
24 lbs	10896g / 384oz	Mushrooms (medium)
16 lbs	7264g / 256oz	White onions - peeled, and (small)
		Parboiled for 5 minutes
2		Green peppers - cut 24 squares (large)
		= (1 1/2" by 1 1/2")
16		Cherry tomatoes
1/2 cup	99g / 3.5oz	Melted butter
		Salt - to taste
		Freshly-ground black pepper - to taste
8		Skewers - (8" to 10" long)
		Marinade
1 cup	237ml	Vegetable oil
		Juice of 2 lemons
2 tablespoons	30ml	White wine vinegar
1 teaspoon	5ml	Salt - or to taste
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Dried basil
		= (or 1 tspn fresh basil)
1		Cayenne pepper
2		Garlic cloves - finely minced (medium)
1 tablespoon	15ml	Soy sauce

Recipe Instructions

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.

Source:
In the Kitchen with Bob at http://www.qvc.com

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