I always forget about how good Swordfish is. Like REALLY Good.
I love how it is such a thick hearty fish that you can grill it like a steak and it doesn’t stick to the grill, and it eats like a steak too- just so delicious.
Well, I had been going through old recipes and I happened to find this one and this one, and then bam! I had swordfish on the brain….
Grilled Swordfish with arugula salad and Butter Bean Tomato Olive Succotash
Mediterranean Pasta with Grilled Swordfish, Lemons and Gremolata
And then I was at the store just a few days later and saw swordfish steaks in the fish case! Since they don’t often carry swordfish, and I already ahd been thinking about it, I obviously needed to get some.
And then when I got home, my brother said he was coming over, and I suddenly needed to stretch my two steaks to feed three people.
That’s where skewers come in!! I love how easy they are, how perfect for sneaking in more veggies they are, and how versatile they can be.
Like these for instance, I added zucchini, red onion and potatoes, but you could really add anything (think bell peppers, squash, sweet potatoes, fruit!) However this particular blend with the Mediterranean marinade was delicious!! A must make! And if you can’t get a hold of swordfish, I would try this with halibut!
- For the skewers:
- 1.5 pounds swordfish steak, cut into bite sized chunks
- 2 medium-large zucchini (or 8-10 baby zucchinis halved) cut into bit sized chunks
- 2 lemons, thinly sliced
- ½ red onion cut into thick slices (with the grain)
- 8-10 small yellow potatoes
- For the Lemon Garlic Sauce:
- 2 lemons, zest and juice
- 2 garlic cloves, minced
- 1 tablespoon dried oregano
- ¼ teaspoon red pepper flakes
- ⅓ cup olive oil
- kosher salt
- 8-10 skewers
- Boil the potatoes in salted water until fork tender (but not mushy!), about 12 minutes.
- Thread the swordfish, onions, lemons, zucchini and cooked potatoes onto skewers (I like to make sure that the lemon slices are next to the fish.
- Lay the skewers on a foil lined sheet pan, and bend the edges of the foil up so that you have a dish and the sauce can’t run out.
- In a small bowl, whisk together the Lemon Garlic Sauce ingredients and season to taste with kosher salt. Pour the sauce over the skewers and let them sit in the marinade for at least a half hour at room temperature, turning occasionally.
- Preheat the grill to medium and make sure that you have a nice clean grate that won’t stick! (The fish will be well oiled from the sauce so they should not stick).
- Place the skewers on the grill and close the lid and let them cook for 2-3 minutes. Before you flip the skewers, pour the extra sauce that is in the pan over the fish as it is cooking and repeat the 2-3 minutes. Pull them off when the fish is just cooked through and serve hot with a fresh lemon wedges.
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Made these last night and absolutely LOVED them! Just the right amount of lemon and garlic and with the potatoes added in this really is a meal on a skewer. Will definitely be making them again this summer!
Cool Ann! Thank you for letting me know and so happy that you like them!
This is So yummy! I added pineapple and it was delicious! Thank you.