2 pounds California swordfish, cut into 2-inch cubes
2 red bell peppers, cut into 2-inch pieces
2 yellow bell peppers, cut into 2-inch pieces
1 large red or yellow onion, cut into 2-inch pieces
8 skewers (if bamboo skewers are used, to avoid burning soak in water first)
SAN PEDRO BBQ SAUCE
1 1/2 tablespoons olive oil
6 cloves garlic, minced
1/2 bunch parsley, minced
Juice of 2 lemons
Servings: 4
CALIFORNIA SWORDFISH KABOBS:
Alternate fish with vegetables on skewers. Sprinkle with lemon juice, and brush with BBQ sauce. Grill over gray, ashy coals or medium gas grill flame, brushing BBQ sauce over skewered fish several times while grilling. Grill until fish just turns opaque in color and flesh begins to flake.
SAN PEDRO BBQ SAUCE:
Mix all ingredients together, adding salt and pepper to taste. May be prepared in advance and refrigerated until use.
Suggested Wine: Pinot Noir
2 red bell peppers, cut into 2-inch pieces
2 yellow bell peppers, cut into 2-inch pieces
1 large red or yellow onion, cut into 2-inch pieces
8 skewers (if bamboo skewers are used, to avoid burning soak in water first)
SAN PEDRO BBQ SAUCE
1 1/2 tablespoons olive oil
6 cloves garlic, minced
1/2 bunch parsley, minced
Juice of 2 lemons
Servings: 4
CALIFORNIA SWORDFISH KABOBS:
Alternate fish with vegetables on skewers. Sprinkle with lemon juice, and brush with BBQ sauce. Grill over gray, ashy coals or medium gas grill flame, brushing BBQ sauce over skewered fish several times while grilling. Grill until fish just turns opaque in color and flesh begins to flake.
SAN PEDRO BBQ SAUCE:
Mix all ingredients together, adding salt and pepper to taste. May be prepared in advance and refrigerated until use.
Suggested Wine: Pinot Noir
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