This summer, I'm trying to experiment with different types of fish. Although I cook with plenty of seafood, usually I make salmon or shellfish. When I found this recipe for skewered swordfish, I couldn't help but get excited. The fish is rubbed with a lemon garlic herb mixture before being pounded thin. Next a thick orange tapenade coats the fish. It sounds delicious and exciting with a wonderfully pretty presentation.
To get the recipe and expand your fish horizons with me, read more.
Grated peel of 2 lemons, plus lemon wedges for serving
2 cloves garlic, smashed and peeled
1 cup flat-leaf parsley leaves
3/4 cup green olives, chopped
1/2 cup basil leaves, chopped or torn
3 tablespoons capers
Grated peel of 1 orange, plus orange wedges for serving
Four 1/2-inch-thick swordfish steaks (about 2 1/2 pounds total)
1/4 cup extra-virgin olive oil
Salt and pepper
Large slices of crusty bread
- Preheat a grill or grill pan to medium-high.
- Using a food processor, pulse the lemon peel, garlic and parsley until finely chopped.
- In a bowl, combine the olives, basil, capers and orange peel.
- Remove the skin and dark flesh from the swordfish steaks and discard.
- Drizzle the fish with the olive oil, season with salt and pepper and rub with the lemon mixture. Place the fish between 2 layers of wax paper and gently pound out to 1/8 inch thick.
- Cut the fish into twelve 3-inch-wide strips no more than 5 inches long. Spread the orange-olive mixture on the strips. Roll up the fish strips and thread 3 rolls at a time onto skewers.
- Grill the swordfish skewers, turning frequently, until firm to the touch and opaque, about 7 minutes.
- Grill the bread and serve alongside the skewers, with lemon and orange wedges for squirting on the fish.
- Fish, Main Dishes
- North American