| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
July 1994 |
1 |
servings |
INGREDIENTS
| 3/4 |
lb |
Swordfish steak; (about 1/2-inch |
|
|
; thick) |
| 1 |
lg |
Garlic clove; minced |
| 2 |
ts |
Fresh lemon juice |
| 2 |
ts |
Olive oil |
| 8 |
sl |
Bacon |
| 12 |
|
Vine-ripened cherry tomatoes |
|
|
Lemon wedges as an accompaniment |
INSTRUCTIONS
Prepare grill.
Cut swordfish into 1-inch pieces and in a shallow dish toss with garlic,
lemon juice, and oil to coat. Marinate swordfish, covered and chilled, 20
minutes.
In a skillet cook bacon over moderate heat until pale golden but still soft
and transfer to paper towels to drain, reserving fat.
Thread swordfish, bacon, and tomatoes onto four 10-inch skewers. Brush
kebabs with some of reserved fat and grill on an oiled rack set about 6
inches over glowing coals 3 to 4 minutes. Turn kebabs and grill 3 to 4
minutes more, or until swordfish is just cooked through.
Serve kebabs with lemon wedges.
Serves 2.
Gourmet July 1994
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