Captain Bob's Swordfish Kabobs

This is what we call an "odd cut" recipe. Captain Bob's favorite fish market, The Net Result, sells "odd cuts" of swordfish at a reduced price. This practice is commonplace, so find out if your local fish market partakes!



2 pounds fresh swordfish

8 10-inch skewers

1/4 pound cherry tomatoes

1/4 pound broccoli florets

1/4 pound mushrooms

1 sweet red pepper, seeded and cut into 1-inch squares

1 green pepper, seeded and cut into 1-inch squares



3 slices fresh ginger, minced

2-3 cloves garlic, minced

3-4 scallions, chopped

1/4 cup vegetable oil

2 tablespoons soy sauce or tamari

2 tablespoons rice wine vinegar

1 teaspoon sesame oil

1 tablespoon black sesame seeds



1. Trim the skin from the swordfish and cut into 1-inch cubes. Fill the skewers with the swordfish, tomatoes, broccoli, mushrooms, peppers and onion, alternating ingredients as you go. Placed the filled skewers in a shallow baking dish. Set aside.

2. In a small bowl, combine the ginger, garlic and scallions with vegetable oil, soy sauce, vinegar, sesame oil and sesame seeds. Whisk together to blend. Pour over the swordfish skewers and marinate for 1 hour.

3. Prepare a charcoal fire or gas grill for medium high heat. Brush the grill with some vegetable oil to prevent sticking and grill the kabobs to cook the swordfish without drying it out, about 2-3 minutes per side. Brush the kabobs with the marinade while grilling.

4. Serve over white jasmine or basmati rice.