directions
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1
Place swordfish pieces in a medium-size bowl
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2
Combine the lemon juice, sage leaves, garlic, salt and pepper and pour over fish, tossing to coat well
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3
Cover and refrigerate for 1 hour. Remove swordfish from marinade and thread on kebob skewers alternately with green onions
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4
Rotate for 15 minutes or until fish is cooked through.
LEMON SAGE SWORDFISH KEBOBS
ingredients
- 3 (12 ounce) swordfish steaks, cut into 1-1/2 inch pieces
- 1/3 cup fresh lemon juice
- 1 tablespoon minced fresh sage leaves
- 1 tablespoon minced garlic
- 1/4 teaspoon salt
- 1 /4 teaspoon freshly ground pepper
- 6 large green onions, cut into 2-inch lengths