Summer Swordfish Kebabs Recipe
Prep Time:
30 minutes
Cook Time:
9 minutes
Servings:
4 Servings
Ingredients
  • 1 (14.5-ounce) can fire-roasted tomatoes
  • 2 yellow onions, sliced thickly, divided
  • 2 tablespoons chipotle in adobo
  • 1 cup loosely packed cilantro, stems removed, plus more for topping
  • 2 cloves garlic
  • 2 teaspoons lime juice (about ½ lime)
  • 1 ½ teaspoons salt, divided
  • 1 ½ pounds swordfish steak, cut into 1-inch cubes
  • 2 cups eggplant cut into 1-inch cubes
  • 2 cups summer squash cut into 1-inch thick half-moons
  • 2 tablespoons olive oil
  • 1 teaspoon pepper
Directions
  1. In a blender, combine the tomatoes, ½ onion, chipotles in adobo, cilantro, garlic, lime juice, and ½ teaspoon salt.
  2. Blend until mostly smooth. Reserve ½ cup of marinade to brush on after cooking.
  3. Combine the chipotle marinade with the swordfish in a bag and coat the fish completely. Let it marinate for 15 to 30 minutes.
  4. When ready to grill, preheat the grill to 400 F with half direct heat and half indirect heat. Oil the grates well.
  5. Toss the eggplant, squash, and remaining onion with oil in a bowl. Add 1 teaspoon each salt and pepper and toss again.
  6. Build the skewers by first adding a piece of eggplant, squash, and sliced onion to the skewers, then adding a piece of marinated swordfish. Repeat to fill each skewer.
  7. Place the skewers over direct heat and cook, turning once, for 6 minutes. The fish should lift easily away from the grates before turning.
  8. Transfer to indirect heat to finish cooking, 3 to 4 minutes longer.
  9. Remove the kebabs from the grill and brush with reserved marinade. Sprinkle with parsley to serve.