Recipe
of the Week
The Market's
Swordfish Kabobs
Ingredients
2 pounds swordfish steaks cut into 1 1/2 inch cubes
2 large garlic cloves, minced
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 1/2 teaspoon salt
1 teaspoon black pepper
1 red onion, cut lengthwide into 1/2 inch slices
pico de gallo
Directions
Place swordfish in a bowl; combine lemon juice, olive oil, and salt & pepper and pour over the swordfish cubes. Refrigerate for 2 to 3 hours. Oil metal skewers or soak bamboo; thread swordfish and onion wedges on skewers. Place skewers on plate and brush with more of the marinade mixture. Broil or grill swordfish kabobs turning every 3 to 4 minutes to cook evenly. Serve with pico de gallo.
