Ingredients

• 800 g swordfish steaks
• 4 tbsp olive oil
• 3 tbsp lemon juice
• 3 clove garlic
• 2 tsp dried oregano
• 4 piece bay leaves
• 1 tsp salt
• 1 tsp black pepper
• 1 piece red bell pepper
• 1 piece red onion
• 200 g cherry tomatoes

Instructions

1. Prepare the fish

   Cut the swordfish steaks into 3cm cubes, removing any skin or dark areas. Pat the fish completely dry with paper towels for 2-3 minutes. The cubes should be uniform in size and completely moisture-free for proper grilling. Do not leave any skin on as it will become tough and chewy.

2. Make the marinade

   Mince the garlic cloves finely and combine with olive oil, lemon juice, oregano, salt, and black pepper in a large bowl. Whisk for 1 minute until the mixture is well emulsified and fragrant. The marinade should smell bright and herbaceous. Do not add too much salt as it can draw out moisture from the fish.

3. Marinate the fish

   Add the swordfish cubes to the marinade and gently toss to coat evenly for 1-2 minutes. Cover and refrigerate for 30-60 minutes, turning once halfway through. The fish should be glossy and well-coated but not mushy. Do not marinate longer than 60 minutes as the acid will start to cook the fish.

4. Prepare vegetables

   Cut the red bell pepper and onion into 2cm squares that match the fish size. Keep cherry tomatoes whole if small, or halve if large. Soak wooden skewers in water for 15 minutes to prevent burning. The vegetables should be cut uniformly for even cooking. Do not cut vegetables too small or they will fall through the grill grates.

5. Assemble the skewers

   Thread fish, pepper, onion, and tomatoes alternately onto skewers, leaving small gaps between pieces. Add bay leaves between some pieces for extra flavor over 3-4 minutes. Each skewer should have 4-5 pieces of fish and vegetables. Do not pack ingredients tightly together as they need space for even cooking.

6. Preheat the grill

   Heat grill to medium-high heat and oil the grates well with a paper towel dipped in oil for 2-3 minutes. The grill should be hot enough that you can hold your hand 5 inches above for only 3-4 seconds. Clean grates are essential for preventing sticking. Do not use too high heat as it will char the outside before cooking the inside.

7. Grill the skewers

   Place skewers on the grill and cook over medium-high heat for 3-4 minutes per side, turning once. The fish should develop golden grill marks and flake easily when tested with a fork. Total cooking time should be 8-10 minutes for perfectly cooked fish. Do not turn too frequently or the fish will fall apart.

Tips

Comments (0)