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  • 2 Tbs. minced shallots
  • 1 Tbs. minced garlic
  • 1 cup orange juice
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh lime juice
  • 1/2 cup olive oil
  • 2 Tbs. cumin
  • 1 tsp. coriander
  • 1 tsp. garlic powder
  • 1/4 tsp. cayenne pepper
  • 2 lbs. swordfish, cut into one-ounce cubes
  • 10 wooden skewers, soaked overnight in water
  • 2 red peppers, cut into one-inch cubes
  • 20 yellow cherry tomatoes
  • 2 green bell peppers, cut into one-inch cubes
  • Citrus & Spice Glaze

  • 1 cup reserved strained marinade
  • 2 Tbs. orange juice
  • 1 tsp. cornstarch
  • 2 Tbs. chopped fresh cilantro


Combine first 10 ingredients in large bowl and mix well. Add swordfish and marinate for 15 minutes. Strain marinade off, reserving for glaze. On each wooden skewer, alternate three cubes of swordfish with two pieces of each vegetable. Prepare hot grill. Grill kabobs until swordfish is almost opaque, turning often to cook all sides.

Citrus & Spice Glaze
Bring marinade to a boil in small saucepan. Put orange juice and cornstarch in small bowl and stir to combine. Add to marinade, boil for 30 seconds, then remove pan from heat. Set aside to cool. When cool, add cilantro. Serve glaz

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