Ingredients
Swordfish Skewers
- 3 swordfish steaks (about 2 lbs total)
- 2 medium lemons, thinly sliced (plus more for serving)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Italian Salsa Verde
- 2 cups finely chopped parsley
- 2 anchovies
- 1 large garlic clove
- 1 Tbsp capers, drained
- ½ medium lemon, zested and juiced
- Pinch of red pepper flakes
- ½ tsp Kosher salt
- ¼ cup extra virgin olive oil
Instructions
- Make the sauce: Finely chop 2 cups parsley, 2 anchovies, 1 large garlic clove, and 1 Tbsp capers with a sharp knife. Place them in a medium mixing bowl along with the juice and zest of ½ a lemon, a pinch of red pepper flakes, and ½ tsp kosher salt. Stir the ingredients together to combine.
- Whisk with olive oil: Slowly drizzle in ¼ cup extra virgin olive oil while whisking continuously until the sauce is thoroughly combined. Taste and adjust seasoning if necessary.
- Preheat the grill: Close the lid and preheat the grill until it reaches a temperature of 450-475°F (245°C) for optimal cooking.
- Prepare the swordfish: Carefully remove the skin from the swordfish steaks and discard it. Cut the steaks into large 2-inch cubes. Season them generously on all sides with kosher salt and freshly ground black pepper.
- Assemble the skewers: If using metal skewers, alternate pieces of swordfish with folded lemon slices, placing 3-4 swordfish pieces per skewer. If using wooden or bamboo skewers, soak them in water for 1 hour prior to assembly to prevent burning.
- Grill swordfish: Lightly grease the grill grates with olive oil or grill spray. Place the skewers carefully on the hot grill. Cook for 2-3 minutes on the first side until the fish pulls easily from the grates. Using heat-resistant gloves, flip the skewers and cook another 2-3 minutes until the internal temperature reaches 130-135°F (54-57°C). Remove from grill.
- Serve immediately: Plate the skewers and serve with the prepared Italian salsa verde and additional lemon slices for squeezing.
Notes
- For deepest flavor, allow swordfish to marinate briefly with olive oil, salt, and pepper before assembling skewers (optional).
- If you don’t have a grill, these skewers can be cooked on a grill pan over medium-high heat.
- Always soak wooden skewers before grilling to prevent them from burning.
- Ensure not to overcook swordfish to keep it moist and tender.
- Leftover salsa verde can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
- Diet: Halal
