Sword Fish Kebabs with Tomatoes and Red Onion
- Prep Time: 15
- Cooking Time: 10
- Serves 2-4
1/4 cup extra-virgin olive oil, plus more for brushing the grill
2 tablespoons white balsamic vinegar
2 tablespoons orange juice
2 teaspoon herbs de Provence
1 teaspoon Dijon mustard
1/2 teaspoon salt
1 lb swordfish steaks, skin removed and cut into 1 to 1 1/2-inch pieces
1 package Backyard Farms Cocktail Tomatoes
1/2 red onion, peeled and cut into 1 to 1 1/2-inch pieces
Fresh chopped parsley, for garnish
These grilled swordfish kebabs are easy enough for a weeknight dinner, but fancy enough for Summer entertaining. Liz from Floating Kitchen recommends serving them over grains or salad greens for a healthy and hearty meal but it's perfectly OK to eat them right off the skewer!
If you’re using wooden skewers, soak them in water for 10 minutes.
Pre-heat your grill to medium-high.
In a medium bowl, whisk together the olive oil, balsamic vinegar, orange juice, herbs de Provence, Dijon mustard and salt. Set aside.
Thread the swordfish pieces, tomatoes and red onion onto your skewers, alternating the ingredients. Then brush generously on all sides with the dressing mixture.
Lightly oil your grill grates. Add the kebabs and cook, turning once, about 6-8 minutes. Remove the kebabs from your grill and place them on a clean plate. Garnish with fresh parsley, if desired. Serve immediately.