Nothing says summertime quite like grilled kebabs. After a winter of sheet pan recipes and quick air fryer meals, pulling out the grill for smoky, charred skewers of meat, vegetables, and fish levels up any 30-minute dinner recipe in a way no other appliance can. What makes skewers so great is not just the ease, but also the harmony of flavors that are created when food is grilled in such close proximity. Sure, there are a few essentials to know before grilling kebabs, but for the most part, making skewered meat is as foolproof as it gets when cooking on the grill.
當我們想到 kebabs（串燒）時，腦中往往浮現出最適合放在木籤上的各種肉類，但很少把魚也納入考慮，因為魚排常常容易鬆散。但有一種魚特別適合上烤架，因它的厚實口感接近牛排，味道也較溫和。在這道食譜中，我把海中被稱作「海洋牛排」的 swordfish 以番茄和辣椒醬為基底醃製，並搭配夏日蔬菜，做成一道簡單的一鍋料理。你不必再為同時烤蔬菜與魚而煩惱，因為它們的熟成時間相同，這使這道菜比單純的牛排串燒還更簡單。適合夏天，風味十足，這些 swordfish kebabs 提供了一種獨特的方式，讓你的燒烤技藝更上一層樓。
Gathering the ingredients to make swordfish kebabs
這道食譜以番茄辣椒醬作為基底醃漬，最終在煮好後再刷上以增添風味。為了製作醃料，你需要一罐火烤番茄、一個黃色洋蔥、一罐 adobo 辣醬中的 chipotle、香菜、蒜、青檸汁，以及鹽。要組成串燒，接下來只需要茄子、夏季南瓜（或西葫蘆）、橄欖油、黑胡椒，以及 swordfish。購買 swordfish 時，選擇厚約1½英吋的牛排，顏色呈白到粉紅，散發清淡鹹香的氣味，若可能，盡量從可靠的魚商購買新鮮魚片。
Step 1: Combine the marinade ingredients in a blender
在攪拌機中，把番茄、半顆洋蔥、chipotles in adobo、香菜、蒜、青檸汁，以及半茶匙鹽混合起來。
Step 2: Blend and reserve
攪拌直到大致順滑。留出半杯醃料，煮熟後再用於刷醬。
Step 3: Marinate the swordfish
將辣椒醃料與旗魚放入袋中，徹底覆蓋魚肉。讓它醃漬 15 到 30 分鐘。
Step 4: Preheat and oil the grill
準備烤制時，將烤架預熱至華氏 400 度，採半直火半間接火的方式。充分抹油烤網。
Step 5: Season the vegetables
Toss the eggplant, squash, and remaining onion with oil in a bowl. Add 1 teaspoon each salt and pepper and toss again.
Step 6: Build the skewers
先在竹籤上放一塊茄子、南瓜以及切片洋蔥，接著放一塊醃好的旗魚。重複排列，直到每根竹籤滿長。
Step 7: Cook over direct heat
將串燒置於直接火上烤，翻面一次，共計烤 6 分鐘。烤架上的魚肉在翻面前應能輕易被抬離格柵。
Step 8: Finish over indirect heat
轉為間接熱，繼續完成煮熟，再延長 3 到 4 分鐘。
Step 9: Remove, brush with reserved marinade, and serve
將串燒從烤架取下，刷上留存的醃料。上桌時灑上歐芹裝飾即可。
What can I serve with fish kebabs?
Summer Swordfish Kebabs Recipe
Swordfish marinated in a smoky chipotle sauce is grilled to perfection with fresh eggplant and squash, for an easy meal that’s perfect for a summer evening.
- 1 (14.5-ounce) can fire-roasted tomatoes
- 2 yellow onions, sliced thickly, divided
- 2 tablespoons chipotle in adobo
- 1 cup loosely packed cilantro, stems removed, plus more for topping
- 2 cloves garlic
- 2 teaspoons lime juice (about ½ lime)
- 1 ½ teaspoons salt, divided
- 1 ½ pounds swordfish steak, cut into 1-inch cubes
- 2 cups eggplant cut into 1-inch cubes
- 2 cups summer squash cut into 1-inch thick half-moons
- 2 tablespoons olive oil
- 1 teaspoon pepper
- In a blender, combine the tomatoes, ½ onion, chipotles in adobo, cilantro, garlic, lime juice, and ½ teaspoon salt.
- Blend until mostly smooth. Reserve ½ cup of marinade to brush on after cooking.
- Combine the chipotle marinade with the swordfish in a bag and coat the fish completely. Let it marinate for 15 to 30 minutes.
- When ready to grill, preheat the grill to 400 F with half direct heat and half indirect heat. Oil the grates well.
- Toss the eggplant, squash, and remaining onion with oil in a bowl. Add 1 teaspoon each salt and pepper and toss again.
- Build the skewers by first adding a piece of eggplant, squash, and sliced onion to the skewers, then adding a piece of marinated swordfish. Repeat to fill each skewer.
- Place the skewers over direct heat and cook, turning once, for 6 minutes. The fish should lift easily away from the grates before turning.
- Transfer to indirect heat to finish cooking, 3 to 4 minutes longer.
- Remove the kebabs from the grill and brush with reserved marinade. Sprinkle with parsley to serve.
| Calories per Serving | 372 |
| Total Fat | 18.6 g |
| Saturated Fat | 3.8 g |
| Trans Fat | 0.1 g |
| Cholesterol | 112.3 mg |
| Total Carbohydrates | 15.2 g |
| Dietary Fiber | 5.3 g |
| Total Sugars | 8.2 g |
| Sodium | 1,052.6 mg |
| Protein | 36.4 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Can I marinate the vegetables with the swordfish?
簡短的回答是：可以把蔬菜與旗魚一起醃漬，這不會改變整個食譜，甚至你可能會更喜歡讓蔬菜吸收煙燻的 chipotle 辣椒味道。要醃漬蔬菜，只需把蔬菜一同放入裝有旗魚的袋子（或碗中），用手按摩使醃料均勻裹覆在蔬菜上。這對茄子尤其有用，因為它像海綿一樣能吸收醃料。
但蔬菜醃漬並非必須，特別是如果你偏好單純香味的蔬菜。因為這是一道一鍋到底的餐點，醃料的設計在於為旗魚賦香，同時保持蔬菜的新鮮清爽，以避免辣椒醬的風味過於強烈，讓整道料理保持平衡。所以，如果你沒有足夠的空間放下蔬菜在醃料袋中，或只是想避免額外的混亂，就照著食譜指示讓蔬菜不被醃料沾染，你也能保留風味的美妙平衡。
Can I use a different fish for these kebabs?
如果你對於使用旗魚感到猶豫，你並不孤單：餐廳工作人員也不喜歡處理這種魚。不過對大多數人而言，我們並不常見到開膛剁刺的情景。幸運的是，市場上還有許多其他魚類可用於烤制，其中有些在 chipotle 的醃料下最為適合做成 kebab。
雖然吞拿魚在質地上最接近旗魚，但我不會第一時間選用它來替代。與大多數魚類不同，吞拿魚偏好半熟食用，這在串上混著其他蔬菜時較難達成。相反地，我建議使用鮭魚、蝦、蛇形魚（monkfish，monkfish）或馬哈魚（mahi mahi）——它們風味溫和，且與這種醃料相得益彰。對於這些魚類，在翻動與取出烤串時要小心，因為煮熟後容易變得碎裂。
