"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Swordfish Kabobs Recipe

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This recipe for Swordfish Kabobs, by , is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, July 6, 2007


1/2 cup dry white wine
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup Worcestershire sauce
2 garlic cloves, minced
1/4 teaspoon pepper
1 pound swordfish, cut into 1-inch cubes

12 bamboo skewers
6 small boiling onions, peeled
1 green bell pepper, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
12 mushrooms

Whisk first 6 ingredients in medium bowl to blend. Add fish and refrigerate at least 1 and up to 4 hours.
Preheat barbecue (medium heat) or preheat broiler. Drain fish, reserving marinade. Thread fish on skewers alternately with onions, green and bell peppers and mushrooms. Arrange skewers on grill. Grill until swordfish is just cooked through, brushing skewers frequently with marinade, about 5 minutes.




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