WHY THIS RECIPE WORKS? We wanted a recipe for grilled swordfish that would highlight the clean flavor and meaty texture of the fish. To make the swordfish easier to grill and serve, we cut it into 1¼-inch chunks and strung the chunks onto skewers. For some aromatic flavor, we coated the fish with a simple mixture of ground coriander, cumin, salt, pepper, and sugar. Grilling the limes along with the swordfish transformed their flavor from tart and acidic to deeply rich and sweet; plus, the grilled limes could be eaten, peel and all. Once the fish was cooked, we brushed it with a mixture of oil, cilantro, and shallot for a pop of freshness. You can substitute other sturdy, firm fleshed fish such as mahi-mahi or halibut for the swordfish. You will need four 12-inch metal skewers for this recipe.
SERVES: 4
INGREDIENTS:
- 1 large red onion, cut into 1-inch pieces, 3 layers thick
- 5 tablespoons extra-virgin olive oil
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon sugar
- Salt and pepper
- 1 (1½-pound) skinless swordfish steak, cut into 1¼-inch pieces
- 3 limes, halved, then each half quartered
- 2 tablespoons chopped fresh cilantro
- 1½ teaspoons minced shallot
INSTRUCTIONS:
- Gently toss the onion with 1 tablespoon of oil in a bowl. Cover the bowl and microwave the onion until it is just tender, for about 2 minutes.
- In a large bowl, combine 2 tablespoons of oil, coriander, cumin, sugar, ½ teaspoon of salt, and ½ teaspoon of pepper to make the spice mixture. Pat the fish dry with paper towels, add it to the spice mixture, and gently toss to coat. Thread the fish, limes, and onion onto four 12-inch metal skewers, alternating them in a pattern.
- For a charcoal grill: Open the bottom vent completely. Light a large chimney starter filled with charcoal briquettes (6 quarts). When the top coals are partially covered with ash, pour them evenly over the grill. Set the cooking grate in place, cover the grill, and open the lid vent completely. Heat the grill until it is hot, about 5 minutes.
- For a gas grill: Turn all burners to high, cover the grill, and heat it until it is hot, about 15 minutes. Then turn all burners to medium-high.
- Clean the cooking grate, and repeatedly brush it with well-oiled paper towels until it becomes black and glossy, about 5 to 10 times. Place the skewers on the grill. Cook them, turning as needed, until the fish is opaque and flakes apart easily when gently prodded with a paring knife, for about 5 to 8 minutes.
- Transfer the skewers to a platter, tent them loosely with aluminum foil, and let them rest for 5 minutes. In a bowl, combine the remaining 2 tablespoons of oil, cilantro, and shallot. Season the mixture with salt and pepper to taste. Brush the skewers with the oil mixture before serving.
TIP:
CUTTING UP SWORDFISH FOR SKEWERS
- Using sharp knife, trim skin and dark lines from flesh.
- Cut trimmed flesh into 1¼-inch pieces.
