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Bake & Roast

Swordfish-Scallion Skewers
3 Tbsp. olive oil
3 Tbsp. fresh lemon juice
1/2 cup white wine
4 cloves garlic, minced
11/2 lbs. swordfish, cut into 1-inch cubes
8 oil-packed sun-dried tomatoes, drained, cut into quarters
1/4 tsp. salt
1 tsp. freshly ground black pepper
2 Tbsp. chopped parsley, divided
1 Tbsp. chopped chives, divided
1/2 tsp. crushed red pepper flakes (optional)
lemon wedges for garnish (optional)
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Swordfish-Scallion Skewers

Swordfish-Scallion Skewers

Swordfish-Scallion Skewers
One Star Guiding Stars
  • Servings:Serves 6
  • Prep Time:12 minutes
  • Cook Time:14 minutes
1. Preheat oven to 400 degrees F.
2. In a rimmed baking sheet, mix oil, lemon juice, wine, and garlic. Thread swordfish chunks, sun-dried tomato pieces, and scallions onto skewers, alternating each item. Place skewers onto olive oil mixture and turn several times to coat. Sprinkle with salt and pepper, half the parsley, half the chives, and red pepper flakes if using.
3. Roast swordfish on baking sheet with marinade for 5 to 7 minutes, turn skewers, and roast for another 5 to 7 minutes, until swordfish chunks are opaque. Cut into one to check. Don't over-roast or swordfish will be dry. Transfer skewers to a serving platter, drizzle pan juices over swordfish, sprinkle with remaining parsley and chives, and garnish with lemon wedges if using. Serve warm or at room temperature.
Source: Hannaford fresh Magazine, May - June 2014