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)
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
This recipe has been shared on Fiesta Friday…go check it out and then go visit some other great sites!