California Swordfish Kabobs with San Pedro BBQ Sauce
Ingredients:
2 lbs California swordfish, cut into 2" cubes
2 red bell peppers, cut into 2" pieces
2 yellow bell peppers, cut into 2" pieces
1 large red or yellow onion, cut into 2" pieces
8 skewers (if bamboo skewers are used, soak in water first to
avoid burning)
juice of 1 lemon
San Pedro BBQ Sauce:
1 1/2 Tbsp olive oil
6 cloves garlic, minced
1/2 bunch parsley, minced
juice of 2 lemons
Instructions:
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 turn
opaque in color and flesh flakes.
San Pedro BBQ Sauce: Mix all ingredients together, adding
salt and pepper to taste. May be prepared in advance and
refrigerated until use
