Grilled Greek fish & vegetable kebabs
1
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Lemon, olive oil, and thyme add a zesty Mediterranean flair to this easy swordfish recipe. Be sure not to marinate the fish for longer than 30 minutes so that the fish does not become mushy. If you are using disposable wooden skewers, soak them in water for 30 minutes before threading the fish and vegetables to keep them from burning on the grill. Serve with sliced lemon for added flavor.
Ingredients
Cooking spray
4 spray(s)
Fresh thyme
2 Tbsp, minced
Olive oil
1 Tbsp
Garlic
2 clove(s), minced
Table salt
½ tsp
Black pepper
¼ tsp
Lemon zest
1 Tbsp
Fresh lemon juice
4 Tbsp
Uncooked swordfish
1 pound(s), or halibut, cut into 1-inch cubes
Cherry tomatoes
12 medium
Uncooked zucchini
1 small, cut into 8 thick rounds
Red onion
1 medium, cut into 8 wedges
Bell pepper
1 item(s), medium, red or orange, cut into 1-inch pieces
Instructions
1
Whisk together thyme, oil, garlic, salt, pepper, and lemon zest and juice in medium bowl. Transfer half of thyme mixture to small bowl and set aside.
2
Add fish to thyme mixture remaining in bowl and toss to coat. Cover and refrigerate 30 minutes.
3
Spray grill rack with nonstick spray. Preheat grill to medium or prepare medium fire.
4
Remove fish from marinade; discard marinade. Thread fish, tomatoes, zucchini, onion, and bell pepper onto 4 (12-inch) metal skewers. Place skewers on grill rack and grill, turning occasionally, 10 minutes. Move kebabs to cooler part of grill and continue grilling until fish is just opaque in center and vegetables are crisp-tender, about 5 minutes. Transfer kebabs to platter and drizzle with remaining thyme mixture. Serve with lemon wedges.
5
Serving size: 1 skewer
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