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.
