1 pound swordfish steak;
lemon juice from 1 lemon;
2 tablespoons extra virgin olive oil;
1 teaspoon chopped dill;
1 teaspoon old-fashioned mustard,
( with the whole mustaerd seeds);
1 pinch paprika;
salt and pepper to taste;
1 cup cherry tomatoes.

Recipe: Cut the swordfish fillet to 1 inch cubes. In a mixing bowl, combine all the ingredients except the cherry tomatoes and marinate the swordfish in it. Thread the swordfish cubes on bamboo sticks, alternating them with cherry tomatoes. Cook the swordfish kebabs either over charcoal grill, or broil them. This recipe is for 4 servings of the swordfish kebabs. Click on the link to see my suggested presentation for the swordfish kebabs. For more swordfish recipes, please visit Fish Recipes.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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