SWORDFISH KEBABS

I love quick and easy and this dish is perfect for a July 4th celebration. It makes for a fun presentation and is always a crowd pleaser. I like to use swordfish because it’s a firm, tasty fish that won’t fall apart when you turn the skewers.

INGREDIENTS (serves 3)

1 lb fresh swordfish

3 tablespoons soy sauce

3 tablespoons maple syrup

1 tablespoon honey mustard

1 green pepper (cut into 8 squares)

1 red onion (cut into 8 squares)

8 cremini mushrooms (brushed)

Salt and pepper to taste

Olive oil for brushing

4 12” skewers

PREPARATION

Season the swordfish with salt and pepper. Cut into 12 even pieces. Place pieces in a Ziplock.

In a small bowl, combine the soy sauce, maple syrup and honey mustard. Pour into Ziplock bag. Close bag and massage marinade around the fish. Place in refrigerator for 4 hours.

Oil the grates of your grill. Heat grill to 400 degrees.

Start loading the skewers as follows:
Swordfish

Onion

Mushroom

Pepper

Swordfish

Repeat once per skewer. (Each skewer should have 3 pieces swordfish, two onion, two mushroom and two pepper). Try not to crowd the pieces so that the heat can get in between them. Season with salt and pepper. Brush with olive oil.

Place the skewers on the grill for 8 – 10 minutes, turning a ¼ turn every two minutes.

Serve with rice or salad.