Griled Swordfish Skewer with Roasted Potato Salad

Name: Griled Swordfish Skewer with Roasted Potato Salad
Yield: Yield: 8 Portions
Ingredients: 3 lb/1.36 kg swordfish fillet; 2 fl oz/60 mL lemon juice; 4 oz/113 g coarsely cut onions; flat metal skewers, ½ in/1 cm; 1 cup/240 mL extra-virgin olive oil; Ground black pepper, as needed; Salt, as needed; Roasted Potato Salad; 40 small fresh bay leaves

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

4 oz/113 g coarsely cut onions
2 fl oz/60

Fish course
Pescatarian
Street Food
Gluten-free

Method

In a blender, combine the onions and lemon juice and purée until very smooth.
Cut the swordfish into 1-oz/28-g pieces, season with salt and pepper, and combine with the lemon juice–onion mix. Add the olive oil and allow to marinate for up to 1 hour.
Skewer 6 oz/170 g swordfish onto each flat metal skewer with a bay leaf between each piece.
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