Recipe

Tamari Citrus Marinated Swordfish Kabobs with Tomatoes, Onions and Peppers

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Photo by Garden Gate Kate

This recipe was entered in the contest for Your Best Swordfish Recipe
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Garden Gate Kate's Notes: Tamari, orange and lime juices marinate swordfish kabobs to create tender, sweet morsels, both succulent and savory, with a caramelized golden crusty top and bottom. Grilling the red bell...
Tamari, orange and lime juices marinate swordfish kabobs to create tender, sweet morsels, both succulent and savory, with a caramelized golden crusty top and bottom. Grilling the red bell pepper and red onion chunks develops their natural sugars and tastiness. The cherry tomatoes burst in your mouth with intensified flavor. Fragrant jasmine rice is the perfect accompaniment to this dish.

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Serves 4

3 cloves minced garlic Ask a question about this ingredient

1/3 cup reduced-sodium tamari Ask a question about this ingredient

1/3 cup of orange juice Ask a question about this ingredient

juice and zest of 2 limes Ask a question about this ingredient

1/4 cup fresh cilantro, chopped Ask a question about this ingredient

sea salt fresh ground black pepper to taste Ask a question about this ingredient

extra virgin olive oil, for drizzling Ask a question about this ingredient

1 1/2 pounds swordfish steak, cut into 1.5" cubes Ask a question about this ingredient

1 cup cherry tomatoes Ask a question about this ingredient

2 red bell peppers, quartered and cut into 1 1/2" pieces Ask a question about this ingredient

1 red onion, cut into 1 1/2" pieces Ask a question about this ingredient

wooden skewers soaked in water for 30 minutes Ask a question about this ingredient

In a bowl, combine garlic, tamari, orange juice, lime juice and zest, cilantro, salt and pepper. Add the cubed swordfish, cherry tomatoes, peppers and onion and toss to coat. Cover and refrigerate for about an hour.
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Preheat oiled grill to medium high heat. For each skewer, place a swordfish cube, then a tomato, red onion and red pepper slice, ending with a piece of swordfish. Arrange your kabobs on a platter and drizzle with some olive oil, salt, pepper, and remaining marinade on both sides. Place the prepared skewers on the grill and cook 3 minutes. Gently turn and cook another 3 minutes or until fish is just cooked through and golden brown.
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Serve tamari citrus marinated swordfish kabobs with tomatoes, onions and peppers on a fluffy bed of fragrant jasmine rice or on leafy greens.
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2 Comments on Tamari Citrus Marinated Swordfish Kabobs with Tomatoes, Onions and Peppers

Rekaya added about 1 year ago

I agree with the first post, I never thought to use swordfish for kabobs. Sounds good. Thanks for sharing.

The Internet Cooking Princess added about 1 year ago

Never thought about using swordfish for kabobs, but now that I see it makes so much sense! This sounds great...the words 'caramelized golden crust' may or may not have made me drool a little.