We're so lucky to get fresh swordfish nearly year-round here. This is super easy and fast to make, too...the best! (This is adapted from a cookbook that I can't find anymore, with a few tweaks)
Marinade:
3 Tablespoons Dijon
Grated zest of 1 lemon
2 teaspoons chopped fresh rosemary leaves
4 cloves of garlic, minced or pressed
1 teaspoon red wine vinegar
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
EVOO
4 swordfish steaks, about 8 ounces each and 1"thick, cut into 1 inch pieces
2 bell peppers, any color, cut into 1" squares (I've also used mushrooms, asparagus pieces and red onion - all were great!)
Vinaigrette:
2 Tablespoons fresh Lemon juice
1 teaspoon Dijon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 Cups cooked rice
1. If using wooden skewers, soak them for at least 30 minutes
2. Prepare grill for direct cooking over medium heat (350 - 450 degrees)
3. Whisk the marinade ingredients together with 1/4 cup of EVOO. Place swordfish pieces in the bowl, coat them all, then marinate at room temp for 30 minutes. In another bowl, toss the bell pepper squares with 2 teaspoons of EVOO, and add a pinch of salt and pepper.
4. Whisk together the vinaigrette ingredients with 1/4 Cup EVOO.
5. Thread swordfish and peppers, alternately, onto the skewers. Discard any remaining marinade. Grill kabobs over direct medium heat, lid closed, until the swordfish is just opaque in the center but still juicy, about 6-8 minutes, turning several times. Remove from the grill.
6. Divide rice among four plates, placing two kabobs on top of the rice. Drizzle the swordfish and the rice with the vinaigrette and serve!
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