Dan shows Bridget how to make a summer-ready recipe for Grilled Swordfish Skewers with Tomato-Scallion Caponata.

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20 Comments

  1. maybe a minor detail, but wouldn't it make more sense to brush the vegetables with the oil first (if using the same brush) before brushing the swordfish skewers?

  2. I love the way you all cooked the swordfish on the skewers and then brought them inside and added the tomatoes to them. That is a best way to cook fish like that when using a skewer.

  3. I'm Roxxxy Andrews and I'm here to make it clear: I have NO intention of eating, cooking, or serving sword fish. I'm purely watching for Dan.

  4. Most important lesson when making kabobs/kebabs – one item on each skewer, everything cooks at different rates; also, grilled pineapple is pretty darn awesome.

  5. Most important lesson when making kabobs/kebabs – one item on each skewer, everything cooks at different rates; also, grilled pineapple is pretty darn awesome.

  6. I made this for dinner tonight and my guests flipped out……… they loved it! I did chicken instead of the fish.

  7. The fish I will put into a plastic gallon size Ziploc Bag with the condiments…and shake it up…shake it down…shake it sideways…shake it…shaky….then cut the sides open with my knife.
    I have a tremendeous phobia of tomato skins..NOT IN MY KITCHEN! 😡
    I put on a pair of surgical gloves (always keep a box in the kitchen) and squeezzzzeee the skins off the cherry tomatoes…Oh yes! I do. And I also skin the eggplant.
    This was a great lesson. Thank you!!! 👍

  8. I will try this on my grill pan on the stove. I don't have outdoor space for a grill, unfortunately.

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