In Greek: ξιφίας σουβλάκι, pronounced ksee-FEE-ahs soov-LAH-kee
Grilled Swordfish kebabs (souvlaki) are a favorite cooked over the coals, but also work well under the broiler. Fresh swordfish is a delight if you can find it; otherwise, frozen swordfish steaks (usually sold 1-inch thick) are a good alternative. The addition of bay leaves to the skewers (bamboo skewers soaked in water for 30 minutes work well with this recipe) is a Greek favorite.
Make sure to check out other as well.
- FOR SKEWERS
- 1 1/2 pounds of swordfish, cut in 1 1/2 inch cubes
- cherry tomatoes (equal to number of swordfish pieces)
- bay leaves (large - break in half; small use whole - equal in number to swordfish pieces)
- 1 yellow bell pepper, seeded, cut in square pieces (or small wedges of lemon)
- FOR MARINADE
- 1/2 cup of olive oil
- 1/3 cup of freshly squeezed lemon juice
- 1 bay leaf, crushed
- 1 teaspoon of sea salt
- 1/4 teaspoon of freshly ground pepper
- 2 tablespoons of minced garlic
Whisk together olive oil and lemon juice until thick and creamy. Whisk in remaining marinade ingredients.
Place swordfish cubes in a plastic bag and pour in marinade. Seal bag and turn several times until the fish is well coated. Marinate outside the refrigerator for 1/2 hour, or refrigerated for 2-3 hours, turning the bag occasionally.
If using bamboo skewers, soak in water for 30 minutes.
To make skewers (bamboo or metal), use in this order:
- piece of swordfish
- bay leaf (or half a large leaf)
- cherry tomato
- piece of pepper or lemon
Each 11-inch skewer should accommodate 3 series.
Grill over hot coals for 8-9 minutes, turning to cook evenly. Swordfish is done when juices bubble up, looking like white curds.
Yield: serves 4 Swordfish skewers
Serving suggestion: Swordfish is a pretty mild-tasting fish and goes extremely well with sharp-tasting condiments. Try swordfish souvlaki with black olive tapenade or garlicky Eggplant Dip with Walnuts for some unique taste sensations.
- Skewer tip for cherry tomatoes: Pierce the tomato from "stem to stern" starting where the vine joined the tomato and going through to the bottom. This helps avoid bursting the tomato skin before cooking.
No grill? Preheat the broiler. Place skewers on a foil-lined pan and cook as above, turning to cook evenly.