These grilled swordfish skewers, paired with zucchini, lemon, and bay leaves, create a flavorful and healthy dish perfect for summer gatherings. Easy to prepare and deliciously fresh!
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Swordfish | 1 1/2 lb | or other firm fleshed white fish |
Zucchini | 1 | large |
Lemon | 2 | |
Bay Leaf | 18 | fresh |
Parsley | 1 1/2 cup | leaves |
Garlic | 3 clove | |
Olive Oil | 1/2 cup | extra virgin |
Salt | 1 tsp | |
Red Pepper Flakes | 1 pinch | |
Skewers | 6 | wooden or metal |
PREPARATION
Marinate fish.
Place the parsley and garlic in a food processor. Puree until garlic is well chopped. Add the olive oil, salt, chili flake and zest of one lemon. Puree until well combined. Cut the fish into 1” cubes. Toss in bowl with half of the marinade. Cover and refrigerate 1-4 hours.
Prep skewers.
Soak wooden skewers in water. Using a mandolin, thinly slice the zucchini lengthwise to create long ribbons. These should be less than ¼” thick. Place in a bowl. Cut the lemons in half lengthwise, then slice into thick half moons. Add to the bowl with the zucchini. Add the rest of the marinade, toss gently and set aside until ready.
Assemble.
Alternating between fish, bay leaf, zucchini ribbon and lemon, thread each skewer with at least 3 pieces of fish. Repeat until all skewers are built.
Light the grill or heat a grill pan.
To make sure the grates are hot before you begin cooking, preheat for at least 10 minutes. Over medium high heat, cook the skewers for 6 minutes, turning frequently. Serve up!