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Gallery Yogurt-Marinated Swordfish Kebabs Recipe Summary Servings: 4
Ingredients Ingredient Checklist One pound 1-inch-thick swordfish steaks, rinsed and patted dry, cut into 24 cubes Kosher salt and freshly ground black pepper One 8-ounce container plain nonfat yogurt, 4 tablespoons reserved 2 tablespoons roughly chopped parsley 8 metal skewers 8 red cherry tomatoes 4 yellow cherry tomatoes 4 scallions, halved, then sliced
Gallery Yogurt-Marinated Swordfish Kebabs
Recipe Summary Servings: 4
Gallery
Yogurt-Marinated Swordfish Kebabs
Yogurt-Marinated Swordfish Kebabs
Yogurt-Marinated Swordfish Kebabs
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- One pound 1-inch-thick swordfish steaks, rinsed and patted dry, cut into 24 cubes Kosher salt and freshly ground black pepper One 8-ounce container plain nonfat yogurt, 4 tablespoons reserved 2 tablespoons roughly chopped parsley 8 metal skewers 8 red cherry tomatoes 4 yellow cherry tomatoes 4 scallions, halved, then sliced
Directions
Season the fish with salt and pepper. Combine the yogurt and 1 tablespoon parsley in a shallow baking dish and add the fish, turning to coat. Marinate the fish for 15 minutes at room temperature or for 1 hour in the refrigerator.
Meanwhile, combine the reserved yogurt and remaining parsley in a small bowl and mix well.
Thread the skewers, alternating the fish, tomatoes, and scallions.
Prepare a stove-top griddle or outdoor grill. Grill the kebabs 3 to 4 minutes per side, or until opaque. Serve with a dollop of the yogurt sauce.
Reviews
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All Reviews for Yogurt-Marinated Swordfish Kebabs
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Yogurt-Marinated Swordfish Kebabs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
