Thursday, May 28, 2009

Swordfish Kabobs

This recipe on food network was love at first sight - this one comes from none other than Rachael Ray! It is delicious and it looks great too!

Here's the link to the original recipe

1 hour


  • 7-8 big garlic cloves
  • handful rosemary leaves
  • Orange zest from 2 Naval oranges
  • handful crushed black pepper
  • Kosher salt
  • EVOO
  • Orange juice
  • 1 Swordfish Steak (cut into 1 inch cubes)

Chop the garlic into small pieces (don't grind - it won't give the same texture). In a bowl, mix the chopped garlic with orange zest, rosemary leaves and crushed black pepper. Put a little fresh orange juice into the mixture. Add kosher salt to taste.

Put the Swordfish cubes on the skewers. Brush EVOO liberally on the cubes. Apply the above mixture to these cubes. Keep them aside for 15-20 minutes.

Heat the grill or the oven up to 400F. Put the skewers in for 20 minutes.
Njoy the kabobs!

1. You can mix and match between the coating and the fish. I used the orange zest+garlic+rosemary coating on Swordfish instead of the Tuna.
2. The same recipe works for Halibut as well. (tried and tasted)
3. If you don't have a grill or it's winter time - Bake the kabobs in the oven at 425 F for 15 minutes and then broil at the end for 5 minutes to get the grill-effect.
4. Serve over your favorite fried rice or Pulao to complete the meal

1 comment:

  1. We just tried this recipe yesterday with Salmon steaks - it works very well!