Swordfish, bacon, and cherry tomato kebabs

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

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