Grilled Swordfish Kabobs with Tomato Salsa

Course : Grilling
Serves: 6
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3 tablespoons olive oil
3 cloves garlic -- peeled and minced
1 medium red onion -- finely chopped
18 medium Gaeta olives or other mild black olives -- pitted
1/4 cup capers -- drained and rinsed
1 Dash hot pepper flakes
1 tablespoon fresh oregano or dried
2 pounds firm, ripe, red tomatoes -- peeled, cored, seeded
2 tablespoons balsamic vinegar
1/2 cup chopped Italian parsley
2 pounds fresh swordfish -- cut into 2 inch cube
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon salt and freshly ground black pepper
1/2 cup chopped Italian parsley

Preparation / Directions:

In a large sauté pan, warm olive oil over medium beat. Add garlic, and onion, cook for 10 minutes, or until onion is soft. Add all remaining ingredients and cook for another 15 minutes, stirring occasionally. Set aside and keep warm in the oven. GRILLED SWORDFISH KABOBS: Thread swordfish cubes on 6 metal skewers. Combine remaining ingredients except parsley in a small bowl and beat with a fork until salt has dissolved. Set aside. Place swordfish over a high beat source on grill. Grill for 5 to 7 minutes, turning occasionally. Remove and transfer the fish to a large warm serving platter. Prick each cube with a fork in several places. Brush olive oil-lemon mixture over fish cubes. Spoon the Tomato Salsa over the grilled swordfish, garnish with the parsley and serve. Description: "Tomato Salsa is very versatile and may be used in frittatas, as pizza topping, a sauce for pasta and many other uses."

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