Grilled or Broiled Skewered Swordfish Chunks with Salmoriglio

Name: Grilled or Broiled Skewered Swordfish Chunks with Salmoriglio
Prep time: 20 min
Total time: 20 min
Yield: Makes 4 servings
Cuisine: Italian
Ingredients: Salt and black pepper to taste; Salt and black pepper to taste; ⅓ cup extra virgin olive oil, plus a little more for brushing on the fish; ⅓ cup extra virgin olive oil, plus a little more for brushing on the fish; 1 tablespoon fresh oregano leaves or 1 teaspoon dried; Juice of 1 lemon; 2 garlic cloves, peeled; 1 tablespoon fresh oregano leaves or 1 teaspoon dried; Chopped fresh parsley leaves for garnish; 1½ to 2 pounds swordfish, cut into large chunks

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
20 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Simple skewers brushed, after grilling, with an easy, traditional Sicilian sauce. Grill some vegetables at the same time if you like. For an indoor version.

Ingredients

1½ to 2 pounds swordfish, cut into large chunks
⅓ cup extra virgin olive oil, plus a little more for brushing on the fish</

Europe
Italy
Fish course
Pescatarian
Gluten-free
Mediterranean
Sicily

Method

Start a charcoal or gas grill, or preheat a broiler; the fire should be quite hot and the rack about 3 inches from the heat source. Thread the fish onto 4 skewers (it will be easier to turn the fish if you use 2 skewers per kebab, for a total of 8 skewers, 4 kebabs). Brush the fish with a little olive oil and sprinkle it with salt and pepper.
Combine the remain