Monday, July 22, 2013

The BEST darn kebobs

Marcella Hazan is a goddess.  I run to her to Classic Italian to make minestrone, ragu, tomato sauces. She does everything!  One of my favorite recipes is her take on skewered swordfish.

Cube 2lbs of swordfish (1 by 2" chunks, approximately)
Cut approximately the same number of rectangles of red, yellow, or orange bell peppers.

Place the above in a container or baggy, with a tablespoon of bread crumbs.  Add juice of half a lemon, 1/3 cup olive oil, salt, and mix.  Marinate for a minimum of 30 minutes on the counter, longer in the fridge.

To skewer:

You will need a similar amount of finely sliced, half moon lemons. If you can, use meyer lemons.
And half inch chunks of tomato.

The pattern should be:
Fish, lemon, tomato, pepper, fish, lemon, etc.

Grill four minutes a side, eight in total.  The fish should be moist, not dry and tough.

Serve with an easy pilaf!  More grilled vegetables! Rose wine!


  1. I was thinking, "Kebobs"? I don't want kebobs. But you won me over. I do like swordfish.

  2. We just had kebobs the other night. They were good, but they weren't like these.

  3. I don't think I've ever hard sword fish. Is that the name they sell it under? Trader Joes?

  4. I'm all about kabobs, but once had a bad experience with swordfish. Rubbery.