September 27, 2021
Lola’s Spices Caribbean Swordfish Kabobs
1 Lb Swordfish
1 Bell Peppers (red and/or green)
1 Yellow squash
12 Cherry tomatoes
Preheat oven or grill to 375F, cut Swordfish pieces into 1-inch cubes, cut onion and peppers into 1-inch pieces, cut zucchini and squash ¼ inch thick slices. Thread skewers beginning with peppers, then vegetables and fish, brush with Olive Oil, and sprinkle liberally on all sides with Lola’s Spices Caribbean blend. If grilling, place over indirect heat and cook for 3 to 5 mins. per side. If roasting, turn every 4 minutes about 10 to 12 minutes or until Swordfish reaches 145F. *Be sure to soak wooden skewers for 30 minutes prior to making Kabobs.
Serving Suggestion: Coconut Rice
1 cup Jasmine Rice
1 -13.5 oz Coconut Milk *Lite
½ cup water
1 pinch Salt
In a medium saucepan over medium heat, bring Coconut milk and water to a boil. Add rice, a pinch of salt and stir, cover with a lid and reduce heat to low and simmer for 15 minutes. Remove from heat, let rest while covered for 5 minutes then fluff with a fork and serve. *optional serve with rinsed, drained Black Beans.