Skewered Swordfish And Zucchini

Name: Skewered Swordfish And Zucchini
Total time: 1 h 20 min
Yield: Four to six servings
Ingredients: 2 tablespoons fresh lime juice; 1/3 cup olive oil; 1/2 cup fresh savory, chopped; 1/8 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

Recipe from Louisa Hargrave

Adapted by Linda Wells

Total Time: 20 minutes, plus 1-3 hours' refrigeration
Rating: 4(16)
Comments: Read comments

Featured in: Food; A Day for Old Glories

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Ingredients

Yield:Four to six servings

2tablespoons fresh lime juice
⅓cup olive oil
½cup fresh savory, chopped
⅛teaspoon salt
Freshly ground black pepper to taste
2pounds fresh swordfish, cut in 1-inch cubes
2 to 3medium zucchini, cut in 1-inch slices
Vegetable oil to brush the grill

Ingredient Substitution Guide

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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.

Ratings

4 out of 5

16 user ratings

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Comments

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Sarah2 years ago

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.

Sandra5 years ago

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!

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