Grilled Marinated Swordfish Kebobs with Zucchini Noodles
SERVES: 4
PREP TIME: 5 minutes
TOTAL TIME: 20 minutes
COURSE: Main
Our fresh zucchini noodles and marinated swordfish kebobs are already prepared for you. That makes this dish so convenient and easy to put together - a small amount of time that delivers big flavor that’s sure to make everyone at the table smile.
Ingredients
- 4 Tbsp Citarella Olive Oil
- 4 Citarella marinated swordfish kebobs
- 2 lemons, cut in half
- 4 cups Citarella zucchini noodles
- 2 Tbsp red wine vinegar
- 2 Tbsp fresh parsley, minced
- 2 Tbsp fresh basil, minced
- 2 Tbsp fresh mint, minced
- Salt and pepper, to taste
- Extra olive oil, for drizzling
Instructions
- Preheat grill or grill pan to medium-high heat. Once hot brush with oil to prevent sticking.
- Drizzle 2 tablespoons olive oil over the skewers and season with salt and pepper. Grill until desired temperature, making sure to rotate to get all sides. Grill lemon halves at the same time.
- Meanwhile, in a bowl add zucchini noodles, olive oil, red wine vinegar, and fresh herbs. Toss to coat and season with salt and pepper.
- Place zucchini noodles on serving platter and top with swordfish kebobs. Drizzle oil on top and serve with grilled lemon halves.
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