Lemon-Basil Swordfish Skewers

July 29, 2015 0 comments Article Lunch, Main Course, Meat, Recipes, Seafood

This summer has definitely had more rain than usual in the Rockies. Luckily, we finally have had some sunshine! My plants are just as happy about it as I am; especially my basil. I have four basil plants, two opal and two sweet basil, and they have gotten HUGE! I keep them potted indoors, since it is so cold up here at night. They love water and sunshine, but other than that are pretty low maintenance. If you aren’t growing your own herbs, you should try it! It is so easy and nothing beats fresh herbs on your food, especially when they don’t cost almost $5 for a package.

I have been adding fresh herbs on everything this summer. These skewers are great for summertime grilling. BUT, if you are like me and don’t have a grill, have no fear. I simply used my broiler in my oven to get a nice charred edge on the skewers. Be sure to put fresh herbs on the skewers after cooking, to prevent burning your basil. The skewers over at A Family Feast inspired me on these ones. You can add whatever veggies you’d like to your skewers. I would recommend something like zucchini or squash (they are in season too!).

Lemon-Basil Swordfish Skewers

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Prep Time 1 10

Cook Time 15

Total Time 1 25

Servings 2 servings

Ingredients

2 swordfish steaks cubed
1/4 c olive oil
3 T lemon juice
2 T minced garlic
1 t crushed red pepper
salt & pepper to taste
1 red bell pepper cut into large squares
1 yellow/green bell pepper cut into large squares
1/2 red onion cut into large squares
1/2 c cherry tomatoes
1/4 c fresh basil
1 lemon sliced for garnish

Instructions

Marinate swordfish in olive oil, lemon juice, garlic, red pepper, salt & pepper for 45 minutes to 1 hour.
While the fish is marinating, soak wooden skewers in warm water to prevent burning or splintering.
Skewer the swordfish, peppers, onions and tomatoes- alternating each item.
Grill or broil the skewers until edges of the fish and veggies begin to char and fish is cooked through (145F).
To serve, top with fresh basil and fresh lemon juice.