Swordfish Skewers With Garlic Lime Marinade
|Limes/2 small||1 Large|
|Olive oil/Vegetable oil||4 Tablespoon|
|Tomato paste||1 Tablespoon|
|Dry mustard||2 Teaspoon|
|Garlic||4 Clove (20 gm), minced|
|Black pepper||1⁄2 Teaspoon|
|Red onion||1 Large|
|Yellow bell pepper/Green||1 Large|
1 Preheat the broiler or start the charcoal. If broiling, line a broiler pan with foil.
2 Grate the lime zest and measure out 2 teaspoons. Juice the lime and measure out 3 tablespoons.
3 In a small bowl, combine the lime zest, lime juice, olive oil, tomato paste, dry mustard, garlic, salt, sugar and black pepper.
4 Cut the swordfish into 24 equal pieces. Cut the onion in half and then cut each half into quarters. Cut the bell pepper into 16 pieces about 1 inch square.
5 Dividing equally, thread the swordfish, onions, bell pepper and cherrv tomatoes on 8 skewers.
6 Place the skewers on the grill or on the prepared broiler pan and brush with half the basting mixture. Grill or broil 4 inches from the heat for 5 minutes.
7 Turn the skewers over and brush with the remaining basting mixture. Grill or broil until the fish is firm and cooked through, about 5 minutes longer.