Swordfish Kebabs

With Roasted Rosemary Potatoes and Fresh Herb Marinade

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Fish

A note about serious food allergies

Swordfish steaks are cubed, brushed with fresh herb marinade, and skewered with onion wedges and red bell peppers. Placed on the grill for that smoky grilled taste, this dish is quick, easy, and perfect for those crisp summer nights.

In Your Box (serves 2)

  • 2 Russet Potatoes
  • 1 Red Onion
  • 1 Red Bell Pepper
  • 4 Green Onions
  • 2 Garlic Cloves
  • 1 Rosemary Sprigs
  • 1 tsp. Red Pepper Flakes
  • Info
    2 Swordfish Steaks
  • 4 Wooden Skewer
  • 5 Parsley Sprigs
  • 2 fl. oz. Red Wine Vinegar
  • Nutrition (per serving)

  • Calories
    655
  • Carbohydrates
    0g
  • Fat
    0g
  • Protein
    0g
  • Sodium
    0mg

Recipe Steps

  • Step 1 - Prep the Ingredients
    1

    Prep the Ingredients

    Soak the skewers in water for 5-10 minutes to prevent charring on the grill. Preheat the oven to 375F for roasting the potatoes. Cut the potatoes into ½-inch pieces. Peel the red onion and cut into 1-inch pieces. Remove from stem and oughly chop the rosemary. Slice the green onions into 1-inch pieces (reserve a few pieces for garnish). Cut the red bell pepper into 1-inch pieces. Cut the swordfish steaks into 1-inch cubes.

  • Step 2 - Make the Marinade
    2

    Make the Marinade

    Place the garlic, parsley, red pepper flakes, and red wine vinegar in a blender or food processor. Puree until all ingredients are incorporated and a smooth sauce is made. Season with salt and pepper to taste. Reserve.

  • Step 3 - Roast the Potatoes
    3

    Roast the Potatoes

    Place the cut potatoes, 2 Tsp. olive oil, chopped rosemary, and a pinch of salt and pepper in a mixing bowl. Mix the ingredients together to incorporate. Place on a baking sheet and roast in the oven for 12-15 minutes or until potatoes are golden brown and fork tender. Cover and reserve.

  • Step 4 - Make the Kebobs
    4

    Make the Kebobs

    Spear the swordfish, red bell pepper, red onion, and green onion pieces on the skewers. Repeat the process until the skewers are full. Brush with the parsley and red wine vinegar marinade. Season with salt and pepper to taste.

  • Step 5 - Grill the Kebobs
    5

    Grill the Kebobs

    Preheat the grill over medium to high heat. Place the kabobs on the grill and cook on each side for 4-5 minutes, or until the fish is firm but flaky, and the vegetables are beginning to char. Occasionally brush with marinade to infuse the flavor while cooking.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place two skewers on a plate. Place roasted potatoes next to the skewers. Garnish with remaining green onions.