I created this recipe for Drew’s, maker of all-natural salad dressings and marinades, as part of an ongoing partnership with them, a brand that I love. I was compensated for the recipe creation, but not for this post. All opinions are my own.

Swordfish and Veggie Kabobs. Fresh, tender and meaty swordfish paired with flavorful chunks of veggies for the perfect summer meal.

Swordfish and Veggie Kabobs via JennySheaRawn.comSwordfish has always been one of my favorite fish, ever since I was a kid. I would request swordfish steak as a little girl and would dip pieces into a little ketchup bowl on the side (ugh). Fast forward a few (plus) years and I still love swordfish, but love it simply prepared and, thankfully, without the ketchup. Either simply seasoned with salt, pepper, extra virgin olive oil and lemon or with a quick marinade, like in this case. I used Drew’s Roasted Garlic & Peppercorn Dressing & Quick Marinade for 30 minutes on these chunks of swordfish and veggies. The marinade keeps the swordfish super moist and tender and add just enough garlic and peppercorn flavor. Swordfish holds up extremely well on the grill and on kabobs, as it’s a meaty and thick fish and doesn’t flake apart nearly as easy as other fish.

Swordfish and Veggie Kabobs via JennySheaRawn.com
Adrian gobbled up these kabobs in no time. I had to really restrain myself from eating more than two small bites of swordfish, as I have just passed week 33 of pregnancy (time is flying by!) and eating swordfish/shark/king mackerel/tilefish during pregnancy and nursing and for young children is a no-no because of the higher levels of mercury found in these larger fish. Thankfully, most other fish and cooked shellfish are fair game (in portions recommended in link above). This recipe is going to be one of the first recipes we make once I can eat swordfish again. At least for now, I can enjoy all the veggies!

Swordfish and Veggie Kabobs via JennySheaRawn.com
You can thread any veggies you’d like, but make sure they’re sturdy enough to hold up on a skewer on the grill and cut the veggies into even, bite-sized pieces. As for the fish, I’d stick with a steak-like fish like swordfish – or try a shellfish like scallops or shrimp – both would be great on these kabobs.
Swordfish and Veggie Kabobs via JennySheaRawn.com
Swordfish and Veggie Kabobs
Serves: 4
Time: 45 min prep + marinade / 20 min cook
• 1.5 lb swordfish steaks
• 2 medium green peppers, cored
• 2 medium red onions, ends trimmed and peeled
• 1 8 oz package baby bella mushrooms
• 1 cup Drew’s Roasted Garlic & Peppercorn Dressing & Quick Marinade plus extra for dipping
Wash and dry green peppers and onions and cut into 1 inch chunks. Clean mushrooms and slice in half. Trim skin off swordfish then slice into 1 inch chunks. If using wooden skewers, soak in water for 30 minutes. Thread fish, green peppers, onions and mushrooms alternatively onto 8 skewers. Place skewers onto a large shallow baking dish and drizzle evenly with marinade. Set in the fridge for 30 minutes, rotating skewers after 15 minutes. Heat grill to medium. Discard extra marinade and grill kabobs for 20 minutes, or until desired doneness, turning once halfway through cooking time. Remove from the grill and serve with extra Drew’s Roasted Garlic & Peppercorn Dressing & Quick Marinade for dipping and a side of corn on the cob.

Tip: you can also place fish and veggies into a large resealable bag with the marinade prior to threading on skewers, but the chunks of onion may separate. I found it easier to marinate in a shallow baking pan to ensure the onion pieces stayed together.

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