Skewered Swordfish And Zucchini
Published July 1, 1989
- Total Time
- 20 minutes, plus 1-3 hours' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons fresh lime juice
⅓ cup olive oil
½ cup fresh savory, chopped
⅛ teaspoon salt
Freshly ground black pepper to taste
2 pounds fresh swordfish, cut in 1-inch cubes
2 to 3 medium zucchini, cut in 1-inch slices
Vegetable oil to brush the grill
Nutritional analysis per serving (4 to 6 servings)
7 grams carbs; 100 milligrams cholesterol; 388 calories; 16 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 26 grams fat; 4 grams fiber; 179 milligrams sodium; 31 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a shallow pan, mix together the lime, oil, savory, salt and pepper. Add the swordfish and zucchini, and toss to cover with the marinade. Allow to sit, refrigerated, for one to three hours.
- Step 2
Prepare a charcoal fire 45 minutes before cooking time. If desired, add grape-vine clippings that have been soaked in water.
- Step 3
Thread the fish and zucchini on skewers, alternating them.
- Step 4
When the coals are ash-covered and glowing, brush the grill with oil. Cook the fish for about five minutes, brushing twice with the marinade. Turn the skewers and continue cooking and basting another five minutes.
Private Notes
Comments
Delicious and so easy. Didn't have savory, so just marinated it in olive oil, lime juice and a bit of salt and pepper. A keeper.
This is a fantastic recipe. I made it for 10 people and it was a big hit. I used a lot of fresh sage instead of savory and added a generous sprinkling of dried savory. The skin should be removed from the swordfish and I marinated it for 5 hours. I put 4 cubes of fish with two cubes of zucchini on each 10 inch skewer. Paired it with the spiced rice pilaf recipe and fresh summer corn. Amazing!