Ingredients
1 1/2 pounds cubed swordfish or salmon fillets (skin removed)
16 cherry tomatoes
1 small red onion, root attached, cut into 8 wedges
Extra-virgin olive oil
Coarse salt and ground pepper
3 medium zucchini, shaved into ribbons with a vegetable peeler
1 cup corn kernels (from 2 ears)
2 tablespoons fresh lemon juice
1/4 cup fresh mint leaves
Preparation
Heat a grill to high. Clean and lightly oil hot grill. Alternately thread fillets, tomatoes, and onion onto eight 8-inch skewers. Brush kebabs with olive oil; season with salt and pepper. Grill until fish is opaque throughout, 6 to 10 minutes, turning occasionally.
In a large bowl, toss together zucchini, 1 tablespoon oil, corn kernels, lemon juice, and mint. Season with salt and pepper and serve with kebabs.
