Swordfish & Pepper Kabobs

We recently purchased a small charcoal grill to test the difference between gas and charcoal. I’m really impressed with the flavor impact a charcoal grill makes on food…especially when using a hardwood charcoal such as Cowboy brand (can be found at Lowes). I also bought Weber’s New Real Grilling Cookbook – and have made a few of the recipes. They’ve turned out so well (even with a little tweaking) that I would highly recommend this cookbook for anyone who loves to grill! On today’s menu are Swordfish & Pepper Kabobs…these flavorful bites are marinated in a creamy Dijon concoction and skewered with hearty red and green peppers then grilled for a quick and very healthy meal…

Swordfish & Pepper Kabobs
2 swordfish steaks (nice size)
Dijon mustard
1 tablespoon fresh chopped rosemary
1 large garlic clove, minced
1 lemon, zest & juice
extra virgin olive oil
salt & fresh ground black pepper
1 red pepper
1 green pepper

Heat your grill to 450°F. Cut the swordfish into bite-sized cubes. In a glass bowl whisk together 1/4 cup of the Dijon mustard along with the freshly chopped rosemary, minced garlic, lemon zest and 1/4 cup extra virgin olive oil. Place the swordfish bites in the bowl and toss gently until all the swordfish are covered; marinate at least 10 minutes (while the grill is getting hot). Chop the peppers into bite-sized pieces and drizzle with a little bit of extra virgin olive oil, season with salt & pepper. On metal skewers (or wooden ones that have been soaked in water for a while so they don’t burn on the grill), alternate the swordfish cubes with the red & green peppers. Cook on the grill 8-10 minutes until cooked to desired doneness. Squeeze juice from the lemon on top of each kabob. Serve hot! Makes 2-4 servings.



Recipe adapted from Weber’s Dijon & Garlic Swordfish Kabobs

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17 thoughts on “Swordfish & Pepper Kabobs

  1. I hate grilling, but it seems you are telling me to be in charged in the grilling especially if charcoal grill made these kabobs perfect! Thank you for sharing at Fiesta Friday party!

    Liked by 1 person

  2. We have both a gas grill and a charcoal grill (use chimney all the time) The gas is great for quick grilling such as burgers, dogs or smoked sausages. Everything else is on the charcoal grill as nothing compares – especially when slow-cooking with smoke. Love the recipe – every since a trip to the Pacific Northwest, we’ve been eating a lot of fish/seafood dishes lately. Will pin this one to my “must try” list.

    Liked by 1 person

  3. Sound wonderful! We recently switched from a charcoal to gas grill just because of the time element in getting the fire started and the grill hot before we could cook it would take 30-45 minutes. I miss the flavor but not the time. Maybe when the kids are out of the house and aren’t in a hurry to eat. 😉

    Liked by 1 person

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