Lemon Dill Swordfish Vegetable Skewers
Skewers are fun but it is difficult to get all the ingredients cooked correctly when they all have different cook times. For this reason I put the veggies by themselves and skewer just the aromatics with the protein, here fresh swordfish. I used the belly of the swordfish to make these skewers, a piece that usually hangs off the medallion when trimming away the blood line. Serve them with Lemon Dill Chef Butter Crispy Jasmine Rice.
Ingredients
- 1½ pounds fresh swordfish cubed
- 1 red onion cubed
- 2 yellow squash cubed
- 2 zucchini cubed
- 2 red peppers cubed
- 2 pasilla peppers cubed, or whatever peppers you have in your market.
- 2 Tbs olive oil
- Kosher salt and freshly ground black pepper
- ½ roll Lemon Dill Chef Butter
Instructions
- Fire up the grill or broiler. Soak the wooden skewers in water so they do not burn while grilling.
- Put all the cubed vegetables in a large bowl and toss with the olive oil, salt and fresh ground pepper. For the veggie skewers, thread the vegetables onto the soaked skewers. Save some onions and peppers for the swordfish skewers.
- For the swordfish skewers toss the swordfish in the bowl with the leftover peppers and onions. Thread the swordfish onto the skewers alternating with the onions and peppers.
- Melt the half roll of Lemon Dill Chef Butter in a small bowl. Grill the skewers basting with the Lemon Dill Chef Butter. Transfer to a serving platter and baste with the remaining butter. Serve with Lemon Dill Crispy Rice.