Gulf Treasure Recipes & Resources

Grilled Teriyaki Swordfish Skewers

Gulf Treasure Seafood - Grilled Teriyaki Swordfish Skewers
  • 1 red onion, cut into quarters
  • 1 1/2 pound(s) swordfish, skin removed, cut into chunks
  • 2 red and/or green peppers (or 6 mini bell peppers)
  • 10 baby portobello mushrooms, wiped clean, stems removed
  • 8 - 10 red cherry tomatoes
  • Teriyaki sauce – to brush on
  • Lettuce for serving
  • Sliced lemons
Heat outdoor grill to high (400 degrees).  Soak skewers in water for 20 minutes (This keeps the skewers from burning on the grill) or use 12-inch metal skewers. Put the swordfish chunks, red onions, cherry tomatoes, mini portabello mushrooms, and bell peppers on the skewers.
Brush skewers with teriyaki sauce.
Grill skewers 8 - 10 minutes, turning every 2 minutes, until swordfish is just barely opaque and vegetables are lightly charred.
Place grilled swordfish skewers on a bed of lettuce.
Serving for two.
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