We’re on a mission to make swordfish great again! We ordered ours from Water2Table, where it’s handline caught in Southern California. Swordfish is considered an oily fish, yet it usually comes in the cut of a steak. We decided to make swordfish spiedini, which in Italian means skewered meat.
Sometimes people will also use rosemary as skewers but we just used it as a garnish. We popped the extra fish into the fridge and served it on a salad for dinner the next night. You can serve this with quinoa, put it on a salad, or with roasted potatoes.
- 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
- 1 lemon, sliced in very thin rounds
- Marinate the swordfish in a ziplock bag with oil, garlic, salt, and pepper.
- Thread the cubes and lemon slices (fold in quarters) on wooden skewers, alternating so that a folded lemon slice separates each cube.
- 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.