Sunkist Lemon Swordfish Kabobs Recipe

Sunkist Lemon Swordfish Kabobs Recipe Image

Quick Recipe Facts

Best with Sunkist® Lemons
 
Prep Time - 150 Minutes
Serves:
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More Information

Ingredients:

  • 1 cup freshly squeezed Sunkist® lemon juice
  • 2 tsp. Sunkist® fresh lemon peel, finely grated
  • 1/4 cup capers with juice
  • 1/2 cup olive oil
  • 4 tsp. garlic, minced
  • 1 1/2 lbs. swordfish, cut in 1” cubes (1 ounce each)
  • 24 pieces red bell peppers, cut n 1” pieces
  • 24 pieces marinated artichoke hearts
  • 8 metal skewers, 8”
  • to taste salt and pepper

Instructions: (Makes 4 servings)

  • Combine Sunkist freshly squeezed lemon juice, Sunkist fresh lemon peel, capers with juice, olive oil and garlic in large zip-top bag or plastic container with lid.
  • Add swordfish, bell peppers, and artichoke hearts to marinade. Seal and marinate refrigerated for 2 hours.
  • When ready to prepare kabobs, drain marinade and discard. Thread each skewer with 3 pieces bell pepper, swordfish and artichokes, alternating the ingredients. Season with salt and pepper. (Note: wooden skewers may be substituted. Soak in water for 15 minutes before threading to keep them from burning during cooking.)
  • Grill or broil for 10 – 15 minutes until done. Ready to serve.
  • Serving Suggestions: Serve with rice and fresh green beans.
  • Option: Make a Sunkist Lemon Caper Butter to serve with the kabobs. Combine ½ cup warm melted butter, ¼ cup Sunkist freshly squeezed lemon juice, 4 teaspoons Sunkist fresh lemon peel (finely grated) and 2 tablespoons caper - serve on the side.