Monday, June 16

Grilled Swordfish & Zucchini Skewers

A quick and healthy dinner of grilled cilantro-marinated swordfish and zucchini


Grilled Swordfish & Zucchini Skewers with Cilantro Salsa Verde


My husband and I cleaned up our backyard this weekend: tending to our lemon tree, raking up leaves, and washing down the grill. We got the grill nearly a year ago and it looks brand new again after the thorough scrubbing it got. We put it to use with these simple skewers of grilled swordfish and zucchini in a cilantro marinade, based off a recipe from Food & Wine. It can be tricky to cook fish and vegetables together on the same stick, but by slicing the zucchini thinly and keeping the fish pieces on the larger side, both cook evenly and are done at the same time. It's a fresh and healthy meal that is best enjoyed al fresco with a glass of white wine, preferably while admiring the view of your freshly cleaned backyard.

Note: If you don't have an outdoor grill, you can cook the skewers on a grill pan instead.


Related Recipes:
- Grilled Swordfish Steaks with Eggplant-Pepper Salad
- Grilled Whole Snapper with Lemon-Garlic Sauce
- Grilled Salmon & Potato-Kale Hash


Grilled Swordfish & Zucchini Skewers:
  • Combine 3/4 c. fresh cilantro leaves, 1/4 c. olive oil, 4 peeled garlic cloves, 1/2 tsp. red chile flakes, and a pinch of salt in a blender and puree until smooth.
  • Meanwhile, cut 3/4 lb. swordfish fillet into 1 1/2" cubes and thinly slice 1 large zucchini into 1/8" thick slices.*
  • Fold a zucchini slice into thirds and thread onto a large metal skewer,** then thread a piece of fish. Repeat until half the zucchini and fish are skewered, then make another skewer with the rest.
  • Season the skewers with salt and pepper, then brush the cilantro marinade all over.
  • Let the fish marinate in the fridge for at least an hour.
  • Preheat a grill to high and remove the skewers from the fridge while it's warming up.
  • Grill the fish over high heat for 6-8 minutes, rotating on all four sides, until the fish is just cooked through.
  • Cut a lemon in half and grill, cut-side down, for the last 4 minutes of grilling.
  • Squeeze some of the grilled lemon over the fish and serve.

Serves two
*I used a mandoline to do this.
**Or soak wooden skewers in water for an hour before using so they won't burn.