Swordfish Kabobs with Balsamic Glaze
Swordfish Kabobs with Balsamic Glaze is a main course that serves 8. One portion of this dish contains around 23g of protein, 26g of fat, and a total of 350 calories. For $3.47 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. 512 people have made this recipe and would make it again. This recipe from Foodnetwork requires balsamic vinegar, lemon juice, swordfish, and fennel. From preparation to the plate, this recipe takes roughly 40 minutes. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is amazing. Swordfish Shrimp Kabobs, Teriyaki Swordfish Kabobs, and Zesty Swordfish Kabobs are very similar to this recipe.
Servings: 8
Preparation duration: 40 minutes
Ingredients:
3 tablespoons balsamic vinegar
1 pint grape or cherry tomatoes
1 tablespoon Dijon mustard
1 medium head fennel, cut into 1-inch pieces
Kosher salt and freshly cracked black pepper
3 tablespoons lemon juice
2/3 cup extra-virgin olive oil, plus more for oiling the grill grates
2 pounds swordfish, cut into 1-inch pieces
Equipment:
wooden skewers
casserole dish
baking sheet
grill pan
grill
bowl
whisk
skewers
Cooking instruction summary:
Watch how to make this recipe. Special equipment: 8 metal or wooden skewers If using wooden skewers, soak them in water in a casserole dish or baking sheet for 30 minutes prior to grilling. Prepare a grill or grill pan for medium-high heat; oil the grill grates with olive oil. Mix the balsamic, lemon juice and mustard in a small bowl. Add the olive oil in a slow stream while whisking. Season with salt and pepper. Thread the fish, fennel and tomatoes onto 8 skewers, alternating between fish and vegetables. There should be roughly 3 pieces of fish per skewer. Season all sides of each skewer with salt and pepper. Brush the balsamic mixture over all the skewers. Add the skewers to the grill and cook until there are clear grill marks on the flame side, 3 to 5 minutes. Flip the skewers and cook for an additional 3 to 5 minutes. Continue to rotate the skewers and cook on each side until all sides are cooked and have a slight char. Serve hot!
Step by step:
1. Watch how to make this recipe.
2. Special equipment: 8 metal or wooden skewers
3. If using wooden skewers, soak them in water in a casserole dish or baking sheet for 30 minutes prior to grilling. Prepare a grill or grill pan for medium-high heat; oil the grill grates with olive oil.
4. Mix the balsamic, lemon juice and mustard in a small bowl.
5. Add the olive oil in a slow stream while whisking. Season with salt and pepper.
6. Thread the fish, fennel and tomatoes onto 8 skewers, alternating between fish and vegetables. There should be roughly 3 pieces of fish per skewer. Season all sides of each skewer with salt and pepper.
7. Brush the balsamic mixture over all the skewers.
8. Add the skewers to the grill and cook until there are clear grill marks on the flame side, 3 to 5 minutes. Flip the skewers and cook for an additional 3 to 5 minutes. Continue to rotate the skewers and cook on each side until all sides are cooked and have a slight char.
9. Serve hot!
Nutrition Information:
covered percent of daily need
