Marinated Swordfish Kabobs
Cubes of swordfish are marinated in a lemon ginger marinade, threaded onto bamboo skewers and grilled.
1 tablespoon garlic, minced
1 tablespoon grated gingerroot
1/3 cup fresh lemon juice
2 cups vegetable oil
1 bay leaf, crumbled
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
2 pounds swordfish, cut into 1 1/2-inch pieces
Bamboo skewers, soaked in water for 20 to 30 minutes.
- For Marinade: Combine the garlic, ginger and lemon juice in a nonreactive mixing bowl. Whisk in the oil a little at a time. Add the bay leaf, salt and pepper. Place the swordfish in a nonreactive container or a 1-gallon zip-lock plastic bag. Pour the marinade over the swordfish and refrigerate 1 to 2 hours. Remove the swordfish from the marinade and thread it onto presoaked bamboo skewers.
- To Grill: Lightly brush the grill with vegetable oil. Lay the swordfish kabobs on the grill and cook for 6 to 8 minutes, turning often and basting with the warm marinade. Because of the high oil content of the marinade, baste sparingly to avoid grill flare-up. Serve hot.
Makes 4 servings.
Tip: To cook indoors, preheat the broiler to its highest setting. Arrange the swordfish kabobs on a foil-lined baking sheet and broil for 10 minutes, basting with the marinade and turning after the first 5 minutes.