Photo Credit
Becky Luigart-Stayner
The Editors
Yield
6 servings
Category
Course
Preparation Method
Ingredients
1/2 cup olive oil
1/2 cup white-wine vinegar
2 cloves garlic, minced
1 tablespoon soy sauce
1/2 teaspoon hot-pepper sauce
1/8 teaspoon freshly ground black pepper
2 pounds swordfish, cut into 1-inch pieces
2 red or yellow bell peppers, cut into 1-inch pieces
24 cherry tomatoes
12 skewers
juice of 1 lemon
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