Grilled Swordfish and Vegetable Kabob

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Skewer marinated swordfish, onions, peppers, zucchini and mushrooms for a colorful and healthful change of pace. Remember to add a squeeze of lemon before you dig in!

READY In

25 Minutes

PREP TIME

15 Minutes

COOK TIME

10 Minutes

SERVES

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Ingredients

1 1/2 pounds swordfish (or tuna)

1 cup Girard’s® Olde Venice Italian Dressing

1 red onion, peeled, cut into wedges

2 bell peppers (red, orange and/or yellow), seeded, cut into 2-inch pieces

2 zucchini, cut into 1/2-inch slices

1 dozen small cremini mushrooms

Salt and pepper

1 tablespoon olive oil

Lemon wedges for serving

Directions

Step 1:

Slice swordfish into 1-inch cubes.

Step 2:

Place swordfish into bowl. Toss with 1/2 cup of dressing and marinate at least 30 minutes in refrigerator. Discard marinade. Sprinkle with salt and pepper.

Step 3:

Place vegetables in bowl. Toss with 1/2 cup of dressing and marinate at least 30 minutes in refrigerator. Discard marinade. Sprinkle with salt and pepper.

Step 4:

Thread vegetables and fish onto skewers in an alternating pattern.

Step 5:

Brush grill or grill pan with olive oil. Heat grill pan or grill. When hot, add skewers.

Step 6:

Grill, turning skewers about every 2-3 minutes until cooked through. Serve with lemon wedges.