Recipes

Grilled Swordfish Skewers with Garlic Chimichurri

Fortunately for seafood fans, swordfish is available year-round in well-stocked markets, and this recipe really highlights the best of its delicate flavors. Just chop, marinate, and thread the swordfish and lemons onto skewers, then serve over pearl couscous alongside homemade chimichurri.

Ingredients

For the Swordfish Kebabs

1 ½ pounds swordfish steaks (at least 1 ½” thick), skinned and cut into 1 ½” chunks
salt and ground black pepper
juice of ½ lemon (about 2 tablespoons)
1 tablespoon chopped fresh oregano leaves
1 tablespoon Armanino Creamy Garlic Sauce
2 tablespoons extra-virgin olive oil
1 lemon, halved lengthwise and then cut crosswise into ¼” thick half-moon slices, seeds removed

For the Garlic Chimichurri

1 cup firmly packed flat-leaf parsley leaves
2 tablespoons fresh oregano leaves
1 tablespoon capers, drained
4 teaspoons Armanino Creamy Garlic Sauce
¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons water
¼ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes

Directions

For the Kebabs

If using wooden skewers, soak in water for at least one hour.
Place the swordfish pieces in a large bowl and season generously with a good pinch each of salt and pepper.
Squeeze the juice of ½ lemon on top, add the chopped oregano, creamy garlic sauce and olive oil. Toss gently to fully combine. Marinate in the refrigerator for 30 minutes
Thread the marinated swordfish and lemon slices alternately onto four soaked bamboo or metal skewers. Save any remaining marinade.
In a food processor, pulse all the chimichurri ingredients until finely chopped. Taste and adjust seasonings if needed. Can be made up to 3 days ahead and refrigerated. If chilled, return to room temperature before serving.
Stir in a spoonful of the chimichurri into the saved marinade for basting the fish while grilling.

For the Chimichurri

In a food processor, pulse all the chimichurri ingredients until finely chopped. Taste and adjust seasonings if needed. Can be made up to 3 days ahead and refrigerated. If chilled, return to room temperature before serving.
Stir in a spoonful of the chimichurri into the saved marinade for basting the fish while grilling.

To Cook the Kebabs

Preheat a grill to high; at least 5 minutes for a gas grill. For a charcoal grill, heat the charcoal to very hot with an ash coating, then push the coals to one side of the grill. When the grill is ready – you should be able to hold your hand one inch above the grill grates for only a second – lightly rub the clean grill grate with an oil soaked paper towel using a pair of tongs.
Arrange the kebabs over the hot side and grill until the fish is browned, sizzling and cooked through, 2-3 minutes per side, 8-12 minutes total. (Move kebabs to the medium zone if they start to cook to fast or burn.) Baste a few times with the chimichurri marinade as the kebabs cook. Discard any excess basting marinade.
Serve the kebabs with the chimichurri and rice or couscous to absorb any juices.

Chef’s Tips

A firm hearty fish works best for this recipe. If swordfish is unavailable, use another sturdy fish, like tuna or mako shark.
Israeli couscous, usually found with the Middle Eastern foods in your grocery store, is actually small pasta rounds and makes a unique side dish. Cook according to the package directions, stir in a few tablespoons olive oil, a squirt of lemon juice, a bit of salt and roughly chopped baby spinach. Mound on a platter and place the kebabs on top.