Swordfish Kabobs/Swordfish Sandwiches

Swordfish looked great at Wegman’s on Saturday so John and I decided to whip up some kabobs for a late night dinner. These turned out quite nicely, but I liked the leftovers even more when I turned them into a sandwich for lunch today.



For the kabobs:

1 pound swordfish, cubed

1 red onion, cut into chunks

1 yellow pepper, cut into chunks

1 green pepper, cut into chunks

1 orange pepper, cut into chunks

olive oil

juice of one lemon, as well as the zest

salt and pepper

2 tbsp fresh lemon balm, chopped

Marinate swordfish in lemon, olive oil, salt, pepper and lemon balm for about a half hour.

Thread fish, onions and peppers onto skewers (made about six kabobs).

Preheat grill. Cook kabobs about five minutes per side.

For the sandwich

Leftovers from two swordfish kabobs

1 piece of naan bread (mine was from Trader Joe’s)

1 tbsp olive tapanade

1 tbsp cilantro sauce

1 tbsp Greek yogurt, mixed with a little dill and salt.

Cut naan in half – toast in toaster.

Reheat swordfish and peppers for a minute in microwave.

Spread one half of bread with yogurt, and the other half with tapanade. Pile swordfish and peppers on top and drizzle with cilantro sauce.


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Filed under fish dishes, sandwiches

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