Swordfish Spiedini
  • 1 lb swordfish steak, at least 1.5 inches thick, cut into 1.5 inch cubes
  • olive oil, enough to coat the fish
  • 2 garlic cloves, minced
  • salt
  • pepper
  • 1 lemon, sliced in very thin rounds
  1. Marinate the swordfish in a ziplock bag with oil, garlic, salt, and pepper.
  2. Thread the cubes and lemon slices (fold in quarters) on wooden skewers, alternating so that a folded lemon slice separates each cube.
  3. On a very hot grill, add the skewers and allow to cook for only a few minutes (until it releases from the grill easily) on each side. Be very careful not to overcook.
Recipe by The Taste SF at https://www.thetastesf.com/swordfish-spiedini/