Marinate swordfish in a vibrant blend of aromatic garlic, zesty lemon juice, and olive oil together for 20 minutes. Skewer swordfish, cherry tomatoes and bacon and grill just a few minutes for a deluxe meal in a snap. Serve with a salad and couscous or quinoa for a fast weeknight meal. Smart Recipes, American Recipes, Fish Recipes, Recipes Fish American Swordfish, Bacon And Cherry Tomato Kebabs Swordfish, Bacon And Cherry Tomato Kebabs Recipe | PT25M Serves 2 Ingredients: 0.75 Pound Swordfish Steak 2 Teaspoons Fresh Lemon Juice 2 Teaspoons Olive Oil 8 Small Bacon Slices 1 Lemon 1 Large Garlic Clove 12 Vine-Ripened Cherry Tomatoes Preheat the grill. Arrange the greased grill grate about 6-inch over glowing coals. Cut swordfish into 1-inch pieces. In a shallow dish, add fish pieces, garlic, oil and lemon juice and toss to coat. Refrigerate, covered for about 20 minutes. Heat a skillet over medium heat and cook bacon until golden but still soft. Transfer bacon to a paper towel-lined plate to drain, reserving grease. Thread fish pieces, bacon and tomatoes onto 4 (10-inch) skewers. Coat kebabs with some of the reserved bacon grease. Grill for about 3-4 minutes per side. Serve kebabs with the garnishing of lemon wedges.

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