Food & Cooking Recipes Appetizers Finger Food Recipes Swordfish Kabobs Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 6 Ingredients 1 clove garlic, minced 1 ½ teaspoons ground cumin 1 ½ teaspoons chili powder ½ cup white-wine vinegar ¼ cup unsulfured molasses ½ cup orange juice ½ cup lime juice (about 4 limes) 3 large lemons 18 bay leaves 2 ¼ pounds swordfish, trimmed of skin and fat and cut into 2-inch cubes 12 cherry tomatoes 1 ½ teaspoons salt ¼ teaspoon freshly ground black pepper Directions Combine garlic, cumin, chili powder, vinegar, molasses, and orange and lime juices in a small saucepan; bring to a boil over high heat. Boil for 2 minutes, remove from heat, and set aside. Halve lemons crosswise, and cut each half into 4 wedges. On each of six long metal skewers, arrange 4 lemon wedges, 3 bay leaves, 3 pieces of fish, and 2 tomatoes. Kabobs can be prepared up to this point and refrigerated for up to 6 hours before cooking. Heat grill to medium hot. Sprinkle kabobs with the salt and pepper, and spoon glaze over them. Grill until fish is opaque to the center and lightly charred, 3 to 4 minutes per side; brush with glaze several times while cooking. Remove skewers, and serve. Cook's Notes Soak the wooden skewers in water for at least 20 minutes before using to prevent charringduring cooking. Rate it Print