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Grilled Swordfish kebabs with parsley olive salsa Recipe

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This recipe for Grilled Swordfish kebabs with parsley olive salsa is from Lorraine's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Parsley olive salsa
1/4 c. shopped flat leaf parsley
8 oil-cured olives, pitted, chopped
4 oil- packed sun dried tomatoes, halves, drained, diced
1 tsp. garlic paste
2 T. lemon juice
1/4 tsp. crushed red pepper flakes
Kebabs
1 red onion, cut into 20 wedges
1 1/2 lb. swordfish or halibut 1" thick, skin removed, cut into 20 chunks
20 mixed baby bell peppers or 20 pieces of cut bell pepper
1/2 tsp. salt, freshly ground black pepper
Directions:
Directions:
Salsa: Combine all ingredients in a bowl

kebabs: Heat a stove top grill pan over medium heat. Alternately thread onto four skewers 5 onion pieces, swordfish pieces and bell peppers. Spray kebabs with olive oil cooking spray and season with salt and pepper.
Grill kebabs 8-10 minutes, turning skewers every 2 minutes, until swordfish is just barely opaque and vegetables are lightly charred. Spoon salsa over kebabs.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 min. Cooking time 8 min.

 

 

 

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