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Mediterranean Swordfish Kabobs Recipe

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Category:
Category:
 

Marinade
Ingredients:  
Ingredients:  
12 bamboo skewers, soaked for 1 hour

3 Tbsp olive oil
2 Tbsp white balsamic vinegar
¼ cup chopped parsley
4 cloves garlic, chopped
2 tsp chopped fresh oregano
½ tsp dried thyme
⅛ tsp salt
⅛ black pepper
Directions:
Directions:
In a small bowl, combine oil, vinegar, parsley, garlic, oregano, thyme, salt and pepper.
 

Fish and Vegetables
Ingredients:  
Ingredients:  
1¼ lbs swordfish, cut into 1½-inch cubes
2 medium summer squash, cut into ½-inch slices
10 oz button mushrooms, stem removed
1 sweet red pepper, seeded and cut into 1-inch dice
¾ tsp salt
¼ tsp black pepper
1 cup tricolor couscous
1¼ cups reduced-sodium vegetable broth
1 tsp chopped fresh oregano
Directions:
Directions:
Place fish and 3 Tbsp of the marinade in a resealable plastic bag. Shake bag to coat fish. Refrigerate 15 minutes.

Heat oven to 450ºF. On each skewer, thread equal amounts of fish, squash, mushrooms and red pepper. Season with ½ tsp of the salt and the black pepper. Place on a large rimmed baking sheet and bake for 10 minutes. Turn, baste with marinade and bake an additional 5 minutes.

Prepare couscous following package directions, using broth and oregano. Season with
⅛ tsp of the salt.

Sprinkle kabobs with remaining ⅛ tsp salt and serve with couscous.

 

 

 

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