Carlo’s Grilled Swordfish Kabobs
March 17, 2009 by Linette Gerlach
Filed under Barbecues, Summer Parties
Kabobs make a wonderful main course for summer barbecues, and backyard gatherings. If you’re looking for something a little different than chicken or steak kabobs, check out these swordfish kebabs from Carlo Rossi. These sound wonderful, and easy to make.
This would be wonderful with fresh zucchini, onion, dill, and bell pepper from the garden, or a farmers market. Marinate the everything overnight to incorporate all the wonderful flavors. So you can make everything ahead, then throw the kabobs on the grill when your guests are arriving.
Carlo Rossi Swordfish Kabobs
Carlo’s Kebabs
Ingredients
1 cup of Carlo Rossi Chardonnay
1 tablespoon of olive oil
1 tablespoon of fresh dill
1 teaspoon of salt
2 pounds of swordfish, cut into bite-sized chunks
8” wooden skewers
2 medium zucchini, cut into bite-sized chunks
1 large red bell pepper, cored, seeded and chopped
1 medium red onion, cut into wedges
Directions
In a medium bowl combine Carlo Rossi Chardonnay, olive oil, dill and salt. Add swordfish chunks. Cover and refrigerate at least 20 minutes or overnight.
Place swordfish, zucchini, bell pepper and onion alternately on to skewers. Grill 5 to 8 minutes or until fish flakes easily when tested with fork, brushing occasionally with marinade. Makes 4 servings.
Can you tell I’m ready for the summer backyard grilling season?
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