Skewered Swordfish And Zucchini From Louisa Hargrave Recipes

GRILLED OR BROILED SKEWERED SWORDFISH CHUNKS WITH SALMORIGLIO

Steps:

• Start a charcoal or gas grill, or preheat a broiler; the fire should be quite hot and the rack about 3 inches from the heat source. Thread the fish onto 4 skewers (it will be easier to turn the fish if you use 2 skewers per kebab, for a total of 8 skewers, 4 kebabs). Brush the fish with a little olive oil and sprinkle it with salt and pepper.
• Combine the remaining oil, salt, pepper, garlic, and oregano in a small food processor and puree; the mixture should be smooth (scrape down the sides of the container if necessary). Stir in the lemon juice and set aside.
• Grill or broil the fish, turning as each side browns, a bit more than 2 minutes per side. Swordfish is best cooked until tender but not dry; when a thin-bladed knife inserted into the center meets only a little resistance, it's done. Drizzle with the salmoriglio, garnish with the parsley, and serve.
• Pan-Grilled Swordfish Steaks with Salmoriglio
• It's nice to enhance the sauce with a tablespoon or 2 of capers when you do it this way: Use 2 steaks, each about a pound. Put a large heavy skillet over medium high heat and wait a couple of minutes. Add 2 or 3 tablespoons olive oil to the pan and cook the fish until nicely browned, 4 to 5 minutes; turn and cook until the fish is done. Serve with the sauce.

GRILLED VEGETABLE AND SWORDFISH KEBABS

Steps:

• For the kebabs: Whisk together the olive oil, garlic, ginger, lemon zest and some salt and pepper in a small bowl. Put the swordfish in a large bowl. Put the peppers, onions, zucchini and tomatoes in another large bowl. Evenly divide the olive oil mixture between the two bowls and toss to coat. Cover and let marinate for about 30 minutes to 1 hour at room temperature.
• For the garlic aioli: Meanwhile, whisk together the lemon juice, mayonnaise, cilantro, parsley, garlic, mustard, vinegar and hot sauce in a medium bowl. Cover and refrigerate until ready to use.
• When the fish and vegetables are ready, preheat a grill over medium-high heat. (If using wooden skewers, soak in water for at least 30 minutes before grilling.)
• Meanwhile, thread the swordfish onto six 12-inch skewers. Thread the peppers, onions, zucchini and tomatoes onto individual skewers.
• Brush the grill grates with oil. Place the kebabs on the grill, sprinkle with salt and pepper, and grill until lightly charred and grill-marked and the swordfish is cooked through, 3 to 5 minutes per side.
• To serve, spread 1 to 2 teaspoons of garlic aioli on top of each pita. Place the swordfish and vegetables on top, drizzle with more garlic aioli, and sprinkle with cilantro and parsley.

SKEWERED SWORDFISH AND ZUCCHINI

Steps:

• In a shallow pan, mix together the lime, oil, savory, salt and pepper. Add the swordfish and zucchini, and toss to cover with the marinade. Allow to sit, refrigerated, for one to three hours.
• Prepare a charcoal fire 45 minutes before cooking time. If desired, add grape-vine clippings that have been soaked in water.
• Thread the fish and zucchini on skewers, alternating them.
• When the coals are ash-covered and glowing, brush the grill with oil. Cook the fish for about five minutes, brushing twice with the marinade. Turn the skewers and continue cooking and basting another five minutes.