6 grams
finely chopped fresh Italian parsley leaves
Finely grated zest and juice of 1 lemon
1 tablespoon
red wine vinegar
1
small shallot, minced
1 teaspoon
kosher salt
½ teaspoon
freshly ground black pepper
4
swordfish steaks, each about 225 grams and 2.5 centimeters thick, cut into 2.5-centimeter pieces
275 grams
(about 24) grape tomatoes
Instructions
If using bamboo skewers, soak them in water for at least 30 minutes.
In a medium bowl combine the marinade ingredients. Put the swordfish steaks in the bowl, cover, and marinate at room temperature for 15 to 30 minutes while the grill preheats.
Related Grill Skills
Chopping Parsley
Zest Then Juice a Lemon
Prepare the grill for direct cooking over medium heat (180° to 230°C).
Prepare the grill for cooking over medium heat (200°C).
Thread the swordfish and tomatoes alternately on the skewers. Discard any remaining marinade.
Brush the cooking grates clean. Grill the kabobs over direct medium heat, with the lid closed, until the swordfish is opaque in the center but still juicy, 8 to 10 minutes, turning several times. Remove from the grill and serve right away.
Brush the cooking grates clean. Grill the kabobs over medium heat, with the lid closed, until the swordfish is opaque in the center but still juicy, 8 to 10 minutes, turning several times. Remove from the grill and serve right away.