Yield: 1 servings
Measure | Ingredient |
---|---|
¾ pounds | Swordfish steak; (about 1/2-inch |
\N \N | ; thick) |
1 large | Garlic clove; minced |
2 teaspoons | Fresh lemon juice |
2 teaspoons | Olive oil |
8 slices | Bacon |
12 \N | Vine-ripened cherry tomatoes |
\N \N | Lemon wedges as an accompaniment |
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.