Skewered Swordfish And Zucchini (From Louisa Hargrave)

Name: Skewered Swordfish And Zucchini (From Louisa Hargrave)
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

By Linda Wells

Total Time: 20 minutes, plus marination time
Rating: 4(5)
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.