When I think of swordfish, I am always reminded of when my brother was a little boy and my mother took us to Paddy’s Clam House, a great fish restaurant in New York that used to be a traditional lunch spot for Macy’s shoppers, as it was just down the street. When
No little boy would ever be disappointed by this swordfish recipe as it is served skewered on a “sword.” (Although I’m certainly not recommending leaving it on the plate for them to play with.) But of course this is a recipe for children and grown-ups alike and is ideal for Mother’s Day as children will take so much pleasure in helping to prepare it. The tangy orange/soy marinade, which was inspired by a dish served at Wilkinson’s restaurant in New York, makes the fish wonderfully moist and tender. If you don’t have a charcoal grill, the fish is also delicious broiled.
|swordfish steaks, 1½ inches thick||•|
|orange zest, finely grated (from
|orange juice, freshly squeezed||•||•|
|lemon juice, freshly squeezed||•||•|
|pepper, preferably Szechuan,* freshly ground||•||•|
|fresh ginger, grated|
*If using Szechuan peppercorns, crush them in a mortar and pestle or put in a heavy-duty plastic bag and crush with a hammer.
Cut the swordfish into
In a medium bowl, place all the ingredients for the marinade and whisk to blend well. Add the swordfish and stir to coat it. Cover tightly with plastic wrap (preferably Saran brand) and allow to sit at room temperature for about 1 hour.
Divide the vegetables evenly into 12 piles so that each skewer will have the same amount of each one. Place the swordfish on the skewers, alternating with the vegetables. Brush all over with the marinade.
Meanwhile, prepare a fire in a charcoal grill.
When the coals are ready, lightly oil the grill rack. (I like to heat the rack over the coals as they are heating so that it sears the fish.) Place the brochettes on the grill and grill, covered, for about 5 minutes. Turn the brochettes, brush again with the marinade and continue grilling for another 5 minutes or until the fish is opaque all the way through and tender when flaked with a fork.
© 1992 Rose Levy Beranbaum. All rights reserved.