Swordfish Kebabs
- 1 lb swordfish steaks
- 3 None green peppers, seeded
- None None zest and juice of 1 lemon
- 1 cup basmati rice, rinsed well
- 3 tbsp olive oil
- 2 None medium onions, peeled, chopped
- 3 tbsp fresh chopped flat leaf parsley
- None None lemon wedges to serve
- Remove skin and main bone from swordfish. Cut fish and peppers into chunks. Season. Thread on to 8 skewers. Place in a shallow non-metallic dish. Sprinkle over lemon zest and juice. Marinate for 20 mins. Place rice in a pan. Cover with boiling water and simmer until tender, about 20 minutes.
- Heat 2 tbsp oil in a pan. Cook onions over medium high heat for 5-6 mins. Preheat grill to hot. Place kebabs on a foil-lined grill rack. Drizzle with remaining oil. Grill for 10 mins, turning once, until lightly charred.
- Drain rice. Toss with onions and 2 tbsp parsley. Pile on to 4 warmed serving plates. Arrange kebabs on top. Garnish with remaining parsley. Serve with lemon wedges.
swordfish steaks, green peppers, lemon, basmati rice, olive oil, onions, flat leaf parsley, lemon wedges
Taken from recipes-plus.com/api/v2.0/recipes/26712 (may not work)