Return to
Cookbook Index | Chapter
Index
From the Kitchen of: Boomer
Source: The Great Fish & Seafood Cookbook
| 2 1/4 | lbs. | Swordfish steaks |
| 6 | Tbsp. | Olive Oil |
| 1 | tsp. | chopped Oregano |
| 1 | tsp. | chopped Marjoram |
| juice and rind of 1/2 Lemon | ||
| 4 | Tomatoes, cut into thick slices | |
| 2 | Lemons, cut into thin slices | |
| Salt and freshly ground Pepper |
Cut the swordfish steaks into 2 inch pieces. Mix the olive oil, herbs, lemon juice and rind together and set aside. Thread the swordfish, tomato slices and lemon slices on skewers, alternating the ingredients. Brush the skewers with the oil and lemon juice mixture and cook under a preheated broiler for about 10 minutes, basting frequently with the lemon and oil. Serve garnished with lemon and parsley. Note: You may substitute fresh tuna and cherry tomatoes if you wish.