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Saturday, July 28, 2018

Gremolada Swordfish Skewers


Loaded with zesty lemon and a fresh parsley sauce, these fish skewers are a light, healthy, and delicious way to grill.

PREP: 0:20
COOK: 0:10

4 lemons
½ c. finely chopped parsley
2 tsp. finely minced garlic
¾ tsp. Kosher salt
¼ tsp. Freshly ground black pepper
1½ lb. skinless swordfish fillet
2 tbsp. extra-virgin olive oil
½ tsp. hot red pepper flakes

Heat a gas or charcoal grill with a medium-hot fire, or heat a stovetop grill pan over medium.
Zest and juice one of the lemons to get 2 teaspoons zest and 3 tablespoons juice; reserve. Cut remaining 3 lemons into thin slices.
To make the gremolata, toss lemon zest, parsley, garlic, 1/4 teaspoon of the salt, and pepper in a small bowl with a fork until combined.
In a large bowl, toss swordfish pieces with reserved lemon juice, olive oil, red pepper flakes, and remaining salt. Alternately thread 4 lemon slices and 3 swordfish chunks onto each of eight 10-inch metal skewers.
Grill skewers 8 to 10 minutes, flipping halfway through, or until fish is cooked through. To serve, place 2 skewers on each plate and sprinkle with gremolata. Drizzle with olive oil.

Tips and Techniques
Side idea: a simple arugula salad.

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