Grilled Swordfish Kebabs with Lemon
Instructions:
MARINADE
1⁄2 cup [120 mL] olive oil
2 tablespoons [30 mL] fresh lemon juice
1⁄2 tablespoon [8 mL] dried oregano
1⁄2 tablespoon [8 mL] dried thyme
2 garlic cloves, minced
Salt and pepper to taste
11⁄2 pounds [675 g] swordfish steaks or fillets
SKEWERS
16 skewers, soaked in warm water for 30 minutes if wooden
1 large onion, quartered and separated into segments
8 fresh bay leaves, cut in half lengthwise
16 cherry tomatoes, halved
1 red bell pepper, seeds and ribs removed, cut into 1-inch [2.5-cm]
squares
Lemon wedges, for garnish
Sprigs of oregano, for garnish
Sprigs of thyme, for garnish
Cook the fish skewers over an indirect medium-hot charcoal
fire for 10 to 15 minutes, or until the fish flakes easily and the
vegetables are done. Turn the skewers occasionally during
cooking and baste frequently with the reserved marinade.
SERVICE
Serve 2 skewers per person, accompanied with lemon wedges
or sprigs of fresh oregano or thyme.
- ADVANCE PREPARATION
- Mix the olive oil, lemon juice, oregano, thyme, garlic, and salt and pepper together and whisk to combine. (The marinade may be made one day in advance.)
- Combine the swordfish cubes with the marinade in a resealable plastic bag and allow the fish to marinate for 1 to 2 hours, refrigerated. ASSEMBY OF THE SKEWERS
- Drain the marinade from the fish and reserve for basting. Prepare the skewers by adding the ingredients in the following order: onion segment, fish, bay leaf, 1⁄2 cherry tomato, bell pepper square, fish. Repeat, ending with onion.