Grilled Swordfish Kabobs

As a kid, I was the epitome of a picky eater. And it didn't end there. My picky eating carried itself all the way through my college years. Thankfully, common sense prevailed and I have since become quite an adventurous eater!

I called my family while we were making these swordfish kabobs and they thought it was the funniest thing that I was eating swordfish! And I have to say, I have been begging Spice for months to help me make it!

Luckily, last weekend, after a lovely day at the beach, we went to the seafood store and picked out some perfect swordfish steaks to help us usher in Shark Week on The Discovery Channel.



These were very easy to make. I made the dip in about 3 minutes, and the only prep for the swordfish was to cut it into cubs and stick it on a skewer with a little salt and pepper. Spice used her grill pan and these were on there for about 10 or 15 minutes until they were perfectly cooked.

I can't wait to make this again. Next time, to make it even easier, I think I'll just stick the steaks themselves on the grill and then top it with the sauce when they come off!



Swordfish Kebabs with Orange Basil Sauce
Cooking Light June 2010

 1 orange
2 cups basil leaves
2 tablespoons olive oil
2 garlic cloves
1 ½ pounds swordfish, cut into 1-inch pieces

Prepare grill (or grill pan) or medium-high heat. Squeeze orange juice to extract ¼ cup juice. Combine orange juice, basil leaves, olive oil and garlic cloves in a mini chopper; add ¼ teaspoon salt. Process basil leaf mixture until finely chopped. Sprinkle ¼ teaspoon salt and 1/8 teaspoon ground black pepper evenly over fish; thread fish onto 4 (12-inch) skewers leaving a little space between the swordfish pieces for even cooking. Grill fish 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness, turning occasionally. Drizzle fish with sauce, or serve sauce separately.