So I decided to switch things up on the old grill. So glad I did. Check out this easy recipe. It was great. For any of you meat lovers out there, try this. You will not miss the meat. Swordfish is hearty. Try it. Promise.
- First soak your wooden kabob sticks. This is a necessary step because your kabobs will burn and become a big old mess on your grill. Not that this has ever happened to me….
- Cut 1-2 pounds swordfish into 1 1/2″ cubes
- Chop various vegetables and fruits to about the same size so that they cook evenly. I used mushrooms, peppers, onions, and pineapple chunks that I had left over from an earlier snack.
- Grab a large ziplock bag. Marinade time!
- In your large ziplock combine 2-3 tablespoons olive oil, 2-3 tablespoons honey mustard, and the juice of 1-2 lemons (this all depends on how much fish you chose to use).
- Place all cut fish in your plastic bag for 30 minutes to a few hours. Let those babies soak!
When you are ready to grill, thread your soaked sticks by alternating fish and veggies. When your kabobs are full, use remaining marinade to coat the vegetables.
Before you grill…
- Perfection.
My Foodie Call 