Lemon Pepper Grilled Swordfish Kabobs Recipe

Cooking Directions

• STEP 1.In a bowl, whisk together lemon juice, olive oil, garlic, salt, and pepper to make the marinade.
• STEP 2.Cut the swordfish into 1-inch cubes and place them in a ziplock bag.
• STEP 3.Pour the marinade over the swordfish cubes, seal the bag, and refrigerate for at least 30 minutes.
• STEP 4.Preheat the grill to medium-high heat.
• STEP 5.Thread the marinated swordfish cubes onto skewers, alternating with your choice of vegetables.
• STEP 6.Grill the kabobs for about 4-5 minutes per side, or until the fish is cooked through and slightly charred.
• STEP 7.Remove the kabobs from the grill and let them rest for a few minutes before serving.
• STEP 8.Serve the lemon pepper grilled swordfish kabobs with a squeeze of fresh lemon juice and garnish with chopped parsley.
• STEP 9.Enjoy!

Cooking Tips

• If using wooden skewers, soak them in water for 30 minutes before threading the fish and vegetables to prevent them from burning on the grill.
• Make sure to preheat the grill to medium-high heat to ensure even cooking and a nice char on the fish.
• You can use any vegetables of your choice for the kabobs, such as bell peppers, cherry tomatoes, or red onions.

Storage and Serving

• Leftover grilled swordfish kabobs can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the kabobs in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• Serve the reheated kabobs with a side of fresh salad or grilled vegetables for a quick and delicious meal.