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Sweet and Sour Grilled Swordfish Kabobs
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Prep Time:
30 minutes
Total Time:
45 minutes
Grill swordfish with a flavorful glaze and fresh summer veggies for a delicious meal.
Ingredients:
  • Bamboo or metal skewers
  • 1 lb. swordfish steak, cut into bite-sized (1 1/2 to 2-inch) pieces
  • 1/2 cup purchased sweet-and-sour sauce
  • 2 medium zucchini, cut into 1/2-inch-thick slices
  • 1 medium red bell pepper, cut into 1 1/2-inch pieces
  • 15 to 20 cherry tomatoes
  • Additional sweet-and-sour sauce, if desired
Instructions:
  • Soak bamboo skewers in water for 30 minutes before using.
  • Heat up your gas or charcoal grill while you place the swordfish pieces in a large bowl. Combine 1/2 cup of sweet-and-sour sauce with the fish, ensuring all sides are coated. Add zucchini, bell pepper, and tomatoes, gently stirring to coat everything evenly.
  • Skewer the fish, zucchini, bell pepper, and tomatoes evenly.
  • Once the grill is hot, carefully place the kabobs on a gas grill over medium heat or on a charcoal grill 4 to 6 inches away from the coals. Cook for 8 to 10 minutes or until the fish is easily flaked with a fork, flipping them once. Serve the kabobs with extra sweet-and-sour sauce.

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