Remember swordfish? This lean, steak-like protein is a perfect match for the grill. This dish is also amazing when the swordfish steaks are left whole and the skewers are for veggies only. Just be sure to drizzle with lots of our Cracked Pepper dressing!
Makes 4 servings
What you need
12 wooden skewers
1 pound swordfish steak, cut into 1-inch pieces
2 small zucchini, cut into thick slices
1 red onion, cut into ½-inch slices
1 yellow pepper, seeded and chopped
5 ounces cremini mushrooms
2 cups halved cherry tomatoes
¼ cup Tessemae’s Cracked Pepper
plus additional for serving
What you do
- Soak the skewers in water for at least 15 minutes. Heat grill to medium-high.
- Thread the swordfish and assorted veggies onto the skewers, alternating between fish and veggies, and making sure not to pack each skewer too tightly. Brush entire skewer with Cracked Pepper.
- Grill the skewers on one side until lightly charred, about 4 minutes, then flip and cook an additional 4 minutes. Continue to cook, turning skewers often until fish is opaque and cooked through.
- Remove skewers from grill, drizzle with additional Cracked Pepper and serve.