Garlic And Herb Grilled Fish Skewers
6
peopleServes
10
minutesPreparation Time
8
minCooking Time
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 2 tablespoons McCormick Grill Mates Garlic & Crushed Herbs Seasoning
- 450 g swordfish steaks, cut into 1- to 1 1/2-inch chunks (or similar white fish such as Cod)
- 12 heirloom cherry tomatoes
- 12 small shishito peppers (or green capsicum)
Directions
- Whisk oil, lemon juice and Seasoning in small bowl. Reserve 2 tablespoons of the mixture for basting; set aside.
- Alternately thread fish, tomatoes and peppers onto 6 skewers. Brush evenly with remaining seasoning mixture.
- Grill skewers over medium heat 6 to 8 minutes or until fish is cooked through and flakes easily with a fork, turning halfway through grilling and basting with reserved seasoning mixture.
- Serve and enjoy!
Recipe Tip
· Soak bamboo skewers in water for at least 30 minutes to prevent burning on grill.
· Try substituting prawns or scallops in place of the fish.
· Want a little more heat? Substitute jalapeños in place of the shishito peppers. Leave them whole or cut into 1-inch pieces to skewer.
· Like it even hotter? Add finely chopped habanero chiles to the reserved seasoning mixture for basting skewers while grilling.
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