Vary your usual grill menu by serving these seafood kabobs along with Italian Rice Salad and grilled zucchini.
2 tablespoons dry white wine
2 1/2 teaspoons minced garlic, divided
1 teaspoon dried oregano
1 (8-ounce) swordfish steak
1 large sweet red pepper
2 tablespoons chopped fresh basil
1 teaspoon balsamic vinegar
1/2 teaspoon olive oil
1/8 teaspoon salt
Vegetable cooking spray
How to Make It
Combine wine, 2 teaspoons garlic, and oregano in a small bowl, stirring well. Cut swordfish steak into 1 1/4-inch cubes; add to wine mixture. Cover and marinate in refrigerator 1 hour.
Cut pepper in half lengthwise; remove and discard seeds and membrane. Place pepper, skin side up, on a baking sheet; flatten with palm of hand. Broil 5 1/2 inches from heat (with electric oven door partially opened) 15 to 20 minutes or until charred. Place pepper in ice water until cool. Remove from water; peel and discard skin.
Position knife blade in food processor bowl; add roasted red pepper, remaining 1/2 teaspoon garlic, basil, and next 3 ingredients. Process until smooth. Transfer mixture to a small saucepan. Cook over medium heat until thoroughly heated. Remove from heat; set aside, and keep warm.
Remove swordfish from marinade, reserving marinade. Thread fish onto 2 (10-inch) skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place kabobs on rack; grill, uncovered, 4 to 5 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with marinade. Serve kabobs with red pepper mixture.
Cooking Light Light Cooking for Two
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