Tequila Lime Swordfish Kabobs Recipe
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Yield:
4 to 6 servings
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Total Time:
47 mins
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Prep Time:
20 mins
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Cook Time:
27 mins
Ingredients
- 1-1/2 pound s swordfish steaks (1-inch thick) with skin and bones removed
- 4 to 6 skewers (if using wooden skewers, presoak in water for at least 30 minutes)
- 1 package tequila lime marinade
- 1 tablespoon Mazola® Corn Oil
- 1/4 cup water
- Orange Basil Sauce
- 1 cup loosely packed fresh basil
- 2 teaspoons Mazola® Corn Oil
- 1/2 cup water
- 3 tablespoons frozen orange juice concentrate
- 1 teaspoon zesty lemon
Instructions
- Step 1) Preheat grill to medium heat or about 400°F.
- Step 2) Rinse fish and pat dry using paper towels, transfer to a cutting board and cut into 2-inch cubes. Combine marinade mix, oil and water in a resealable plastic bag; mix well. Add fish to bag with marinade turning to coat. Seal bag and set aside to marinate for 15 minutes turning occasionally.
- Step 3) Thread marinated fish cubes onto skewers. (Discard remaining marinade.) Coat grill surface with oil to prevent sticking, place skewers onto hot grill. Cook over Medium Direct heat for 4 to 6 minutes per side or until lightly browned, firm and cooked through.
- Step 4) Transfer cooked kabobs to a serving plate and serve immediately with Orange Basil Sauce.
- For the sauce, combine sauce ingredients in a blender or food processor and puree until smooth. Transfer to a serving dish.
- Recipe Tips:
- • Firm dense white fish work best for this recipe. halibut, salmon, sea bass or red snapper are a few example.
- • The fish skewers can be broiled in the oven or grilled on a stovetop grill pan.
- • This marinade and sauce combination is also excellent with chicken.
