Grilled Swordfish Kebabs
Fresh ingredients make the difference here
by Andrea Alden
Slice swordfish steak into 1-inch cubes
- 1 lb. boneless swordfish steaks, 1-inch thick, cut into 1-inch cubes
- 4 to 8 skewers, remember to soak them if they're bamboo
- 4 tbsp. olive oil
- 2 tbsp. fresh lemon juice
- 1 clove of garlic, grated into a paste
- 1/4 tsp. each of fresh pepper and salt
- pinch of hot chili powder
- 1 green onion, sliced
- 4 bay leaves torn in half
- 2 tsp. fresh dill, chopped
- 5 tbsp. olive oil
- 5 tbsp. freshly squeezed lemon juice
- 2 tbsp. chopped fresh dill
- salt and pepper to taste
Remove the skin and slice the swordfish steak into 1-inch cubes.
To make the marinade, whisk the oil and lemon juice together, then mix in the garlic, salt, pepper, chili, onion, dill and bay leaves. Marinate the swordfish in a non-reactive bowl for 4 hours, but no longer than 8 hours.
Before you are ready to grill, make the dressing by whisking the olive oil and lemon juice together to form an emulsion. Mix in the dill, and season to taste.
Preheat the grill to high, about 500°F. Thread the marinated fish onto the skewers, leaving any of the onion and dill that clings to them. Remember to remove any bay leaf chunks you find.
Oil your grids and grill the kebabs over direct heat for 10 to 15 minutes. Turn them frequently and baste with any leftover marinade. When the fish feels firm, it should be done.
Serve over a bed of rice and or vegetables. Or better yet, over a lovely green salad, with the dressing.
Who would have thought this random and lonely ingredient would turn into something amazing. It tasted really rather chicken-y for something from the sea. And I don't say things taste like chicken lightly really. If it doesn't I won't say that it does. The dressing is super fresh tasting, and with the quinoa and grilled veggies that I ate it with, the whole meal was really rather delish and tangy. Try it yourself. You never know where that inspiration will come from.