Grilled Spanish Swordfish Kebabs Recipes

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.

GRILLED SPANISH SWORDFISH KEBABS

Steps:

• If you are using wooden skewers, start soaking them now.
• Toss the swordfish with the rest of the ingredients. Let it marinate for about 30 minutes.
• Heat the grill on high or heat up a grill pan on medium high.
• Thread the swordfish onto skewers and grill on high for 6-8 minutes, turning to brown all sides. The swordfish is done when the pieces reach a temperature of 130F.
• Serve with romesco sauce or an aioli of your choice.

XIFIAS SOUVLAKI: GRILLED SWORDFISH KEBABS WITH VEGETABLES

Steps:

• 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.Mix it around to make sure all the pieces get good and covered.
• Marinate for 2-3 hours, turning the bag occasionally.
• To make skewers, thread on a piece of swordfish, a bay leaf (or half a large leaf), a cherry tomato, a piece of pepper and a piece of onion. Repeat order.
• Grill over hot coals for 8-9 minutes, turning to cook evenly. Swordfish is done when juices bubble up.