Swordfish Souvlaki 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.

SWORDFISH CALABRIAN-STYLE

Steps:

• Mix together 2 tablespoons of the olive oil, lemon juice, salt, and pepper in a medium bowl. Add the fish and stir enough to get it coated. Let it marinate for about 15 minutes. Remove fish from the marinade and pat dry.
• Heat remaining olive oil in a large skillet over medium-high heat. Fry the onion until golden, about 8 minutes, then add the fish. Brown the chunks of fish, about 1 minute per side; remove from the pan and set aside.
• Stir the flour into the skillet; cook and stir until lightly browned. Gradually stir in the white wine. Return the fish to the pan, and add the fava beans. Sprinkle with fresh parsley, cover, and simmer for 2 to 3 minutes, or until the fish flakes easily with a fork. Serve hot.

SWORDFISH SOUVLAKI

Steps:

• Place swordfish cubes, Greek seasoning, olive oil, lemon juice and minced garlic in a zip bag and marinate for 20 minutes.
• Divide swordfish cubes, onion wedges, and roasted red pepper sections among 8 skewers.
• Grill swordfish skewers over direct high heat for 3 minutes per side.
• Serve with pita bread and tzatziki sauce.

SWORDFISH SOUVLAKI

Steps:

• Preheat oven to 200°F. Prepare grill.
• In a bowl toss swordfish with lemon juice, oregano, and salt and pepper to taste and marinate, covered and chilled, 15 minutes.
• Wrap pitas in foil and keep warm in oven. Peel and seed cucumber and grate coarse. Wrap cucumber in a kitchen towel and squeeze to extract liquid. In a small bowl stir together cucumber, yogurt, mint, garlic paste, and salt and pepper to taste. In another bowl combine tomatoes, onion, parsley, and salt and pepper to taste.
• Thread fish onto skewers and grill on an oiled rack set 5 to 6 inches over glowing coals, turning once, until just cooked through, about 8 minutes. Remove fish from skewers. (Alternatively, cook fish in a heated well-seasoned ridged grill pan in same manner.)
• Divide cucumber mixture among pitas, spreading to cover, and top with fish. Sprinkle tomato mixture over fish and roll pitas into cones, wrapping with parchment paper or foil to secure.

SWORDFISH SOUVLAKI

Steps:

• 1. Trim the skin, if any, off the fish steaks. Rinse the fish under cold running water, then drain and blot dry with paper towels. Cut into 1 1/2-inch cubes and set aside while you prepare the marinade.2. Combine the oil, lemon juice, wine, garlic, oregano, lemon zest, 1 teaspoon salt, and the pepper in a large nonreactive bowl and whisk until blended and the salt is dissolved. Taste for seasoning, adding salt as necessary the mixture should be highly seasoned. Add the fish and turn to coat. Let marinate, at room temperature, for 30 minutes, turning occasionally. Soak the bay leaves in a bowl of cold water for 20 minutes.3. Preheat the grill to high.4. When ready to cook, break the onion quarters into individual layers. Drain the bay leaves. Remove the fish cubes from the bowl, reserving whatever marinade is left, and thread onto the skewers, placing a piece of onion and a bay leaf between each and dividing evenly. Oil the grill grate, then arrange the kebabs on the hot grate and grill, turning with tongs, until the fish cubes are nicely browned on the outside and opaque in the center, 2 to 3 minutes per side, (8 to 12 minutes in all). As the kebabs cook, baste with any remaining marinade, but not during the last 2 minutes.5. Transfer the kebabs to serving plates or a platter and serve immediately, accompanied by lemon wedges.Serves 4

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.