Swordfish Kebabs Recipe
Ingredients
| White onions | 4 Small, peeled | |
| 1/2 pound swordfish or tuna fillets, cut in 1-inch squares | ||
| Button mushrooms | 6 | |
| Pepper red | 1/2 To taste, cut into pieces | |
| Marinade | ||
| Vegetable oil | 1 Tablespoon | |
| Pinch of thyme | ||
| Pinch of marjoram | ||
| Lemon juice | 1/2 Cup (16 tbs) | |
| Bay leaves | 2 | |
| Parsley | 1/2 Teaspoon, chopped | |
Directions
Mix together the oil, thyme, marjoram, lemon juice, bay leaves and parsley.
Cut a cross in the root end of each onion to prevent the centers from falling out.
Cook the onions whole in water for 15 minutes.
Thread the fish squares on skewers alternately with the onions, mushrooms and pieces of pepper.
Put the fish kebabs in the marinade and leave for 1 hour, turning often.
Broil for 10—15 minutes, turning frequently to cook all over.
Alternatively, cook on a barbecue.
Cut a cross in the root end of each onion to prevent the centers from falling out.
Cook the onions whole in water for 15 minutes.
Thread the fish squares on skewers alternately with the onions, mushrooms and pieces of pepper.
Put the fish kebabs in the marinade and leave for 1 hour, turning often.
Broil for 10—15 minutes, turning frequently to cook all over.
Alternatively, cook on a barbecue.
Chef
