Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
  • 1 Rating
Recipe by Coastal Living March 2008

Gallery

Becky Luigart-Stayner

Recipe Summary

Yield:
Makes 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak rosemary spears in water several hours or overnight.

    Advertisement
  • Combine olive oil, lemon juice, salt, and pepper in a large heavy-duty zip-top plastic bag; add swordfish, bell pepper, and onion. Seal bag, and chill 30 minutes, turning occasionally. Thread fish and vegetables onto rosemary. Grill kebabs, covered with grill lid, over high heat (400° to 450°) 5 minutes on each side.

Advertisement
Advertisement