Grilled Swordfish and Bay Leaf Kebabs
Ingredients
- 1½ pounds swordfish steaks about 1-inch thick, cut into 1-inch cubes
- 20 to 30 fresh bay leaves
- 5 tablespoons olive oil
- ¼ cup seasoned bread crumbs
- 2 tablespoons chopped flat-leaf parsley
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- Optional:
- Zucchini cherry tomatoes, or button mushrooms for variety
Instructions
- Zucchini, cherry tomatoes, or button mushrooms for variety
- Instructions:
- Cut swordfish into 1-inch cubes.
- If desired, thread zucchini, cherry tomatoes, or button mushrooms between the swordfish cubes for variety on your kebabs.
- Thread fish cubes, alternating with bay leaves, onto four skewers.
- Place the kebabs on a plate and brush them with 3 tablespoons of oil.
- In a shallow bowl or plate, mix bread crumbs, chopped parsley, salt, and pepper.
- Lay the kebabs in the mixture, ensuring they are evenly coated.
- Preheat the grill to low to medium heat.
- Grill the kebabs for 8 to 10 minutes, brushing with the remaining oil, until the swordfish is cooked through.
- Serve the Grilled Swordfish and Bay Leaf Kebabs with your favorite side dishes.
Notes & Wine Advice
Wine Advice:
Pair these delightful swordfish kebabs with a medium-bodied Chardonnay. The wine’s buttery notes and subtle oakiness complement the grilled fish and enhance the overall flavor experience.
Nutrition values
Calories: 350 kcal | koolhydraten: 6 g | Eiwitten: 35 g | Vet: 20 g | Suiker: 1 g