Swordfish, bacon, and cherry tomato kebabs
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Swordfish steak; (about 1/2-inch |
| ; thick) | ||
| 1 | large | Garlic clove; minced |
| 2 | teaspoons | Fresh lemon juice |
| 2 | teaspoons | Olive oil |
| 8 | slices | Bacon |
| 12 | Vine-ripened cherry tomatoes | |
| Lemon wedges as an accompaniment | ||
Directions
Prepare grill.
Cut swordfish into 1-inch pieces and in a shallow dish toss with garlic, lemon juice, and oil to coat. Marinate swordfish, covered and chilled, 20 minutes.
In a skillet cook bacon over moderate heat until pale golden but still soft and transfer to paper towels to drain, reserving fat.
Thread swordfish, bacon, and tomatoes onto four 10-inch skewers. Brush kebabs with some of reserved fat and grill on an oiled rack set about 6 inches over glowing coals 3 to 4 minutes. Turn kebabs and grill 3 to 4 minutes more, or until swordfish is just cooked through.
Serve kebabs with lemon wedges. Serves 2.
Gourmet July 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.