Grilled fish and vegetable kebabs
2
Points®
Total time: 55 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Lemon, olive oil, and thyme add a zesty Mediterranean flair to this easy swordfish recipe. Fresh-grilled veggie skewers make for a delicious one-dish meal that comes together in only 30 minutes with an even easier cleanup. Be sure not to marinate the fish for longer than 30 minutes so that the fish does not become mushy.
Ingredients
Fresh thyme
1½ tbs, finely chopped
Olive oil
3 tsp
Garlic
2 clove(s), crushed
Fresh lemon rind
2 tsp, finely grated
Lemon juice
⅓ cup(s), (80ml)
Swordfish, raw
450 g, cut into 2.5 cm cubes
Cherry tomatoes
12 individual
Zucchini
1 small, cut into 8 pieces
Red onion
1 medium, cut into 8 wedges
Red capsicum
1 medium, cut into 2.5 cm pieces
Lemon(s)
1 medium, cut into wedges to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine thyme, olive oil, garlic, lemon rind and lemon juice in a shallow dish. Transfer half the thyme mixture to a small bowl and set aside. Add fish to thyme mixture in dish and turn to coat. Cover and place in fridge for 30 minutes.
2
Thread fish, tomatoes, zucchini, onion and capsicum alternately onto 4 metal or wooden skewers (see tip).
3
Heat a chargrill or barbecue over medium heat. Lightly spray skewers with oil. Cook for 10 minutes, turning, or until fish is cooked through and vegetables are tender. Serve kebabs drizzled with reserved thyme mixture and lemon wedges.
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