Get ready to elevate your grilling game with the most mouthwatering seafood experience you'll ever taste! These Surf and Turf Muscle Kabobs are not just a meal; they're a culinary adventure that combines the rich, meaty texture of swordfish with the delicate, briny essence of mussels. Imagine perfectly grilled, succulent cubes of swordfish nestled alongside plump, juicy mussels, each bite bursting with garlic, lemon, and ocean-fresh flavors that will transport your taste buds to a gourmet seaside restaurant. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, these kabobs are about to become your new obsession!
Ingredients
- 1 pound swordfish, cut into cubes
- 1 pound mussels, cleaned
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Skewers
Instructions
- Begin by preparing all your ingredients. Cut the swordfish into uniform cubes, approximately 1 to
- 5 inches in size, to ensure even cooking. Clean the mussels by scrubbing their shells under cold running water and removing any beards.
- In a mixing bowl, combine the olive oil, minced garlic, lemon juice, salt, and pepper. This will serve as your marinade for the swordfish and mussels.
- Add the swordfish cubes to the marinade and gently toss to coat them evenly. Let the swordfish marinate for about 15 minutes to absorb the flavors.
- While the swordfish is marinating, soak wooden skewers in water for at least 10 minutes if using. This will prevent them from burning on the grill.
- After marinating, thread the swordfish cubes onto the skewers, alternating with mussels. If using metal skewers, you can skip the soaking step.
- Preheat your grill or grill pan over medium-high heat. Once hot, place the skewers on the grill.
- Cook the kabobs for about 5-7 minutes on each side, or until the swordfish is opaque and cooked through, and the mussels have opened up. Discard any mussels that do not open during cooking.
- Once cooked, remove the skewers from the grill and let them rest for a couple of minutes. This allows the juices to redistribute.
- Serve the surf and turf kabobs hot, garnished with additional lemon wedges if desired. Enjoy your delicious meal!
Tips
- Uniform Cutting: Ensure your swordfish cubes are cut to the same size (1-
- 5 inches) for even cooking. This prevents some pieces from being overcooked while others remain undercooked.
- Marinade Magic: Don't rush the marinating process. Letting the swordfish sit in the garlic, lemon, and olive oil mixture for 15 minutes allows the flavors to deeply penetrate the fish.
- Skewer Smartly: If using wooden skewers, always soak them in water for at least 10 minutes to prevent burning. Alternate swordfish and mussels for a beautiful presentation and balanced flavor.
- Grill Temperature: Medium-high heat is key. Too hot, and you'll burn the outside while leaving the inside raw; too cool, and you'll lose that perfect grilled texture.
- Mussel Check: Only use mussels that are tightly closed before cooking, and discard any that don't open during grilling. This ensures food safety and the best quality.
- Resting Time: Let the kabobs rest for a couple of minutes after grilling. This allows the juices to redistribute, ensuring each bite is moist and flavorful.
- Serving Suggestion: Pair with a crisp white wine or a light salad to complement the rich flavors of the seafood.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 2g
Protein: 38g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 110mg
