GRILLED OR BROILED SKEWERED SWORDFISH CHUNKS WITH SALMORIGLIO

Grilled or Broiled Skewered Swordfish Chunks with Salmoriglio image

Yield makes 4 servings

Number Of Ingredients 7

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1 1/2 to 2 pounds swordfish, cut into large chunks
1/3 cup extra virgin olive oil, plus a little more for brushing on the fish
Salt and black pepper to taste
2 garlic cloves, peeled
1 tablespoon fresh oregano leaves or 1 teaspoon dried
Juice of 1 lemon
Chopped fresh parsley leaves for garnish

Steps:

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 remaining oil, salt, pepper, garlic, and oregano in a small food processor and puree; the mixture should be smooth (scrape down the sides of the container if necessary). Stir in the lemon juice and set aside.
Grill or broil the fish, turning as each side browns, a bit more than 2 minutes per side. Swordfish is best cooked until tender but not dry; when a thin-bladed knife inserted into the center meets only a little resistance, it's done. Drizzle with the salmoriglio, garnish with the parsley, and serve.
Pan-Grilled Swordfish Steaks with Salmoriglio
It's nice to enhance the sauce with a tablespoon or 2 of capers when you do it this way: Use 2 steaks, each about a pound. Put a large heavy skillet over medium high heat and wait a couple of minutes. Add 2 or 3 tablespoons olive oil to the pan and cook the fish until nicely browned, 4 to 5 minutes; turn and cook until the fish is done. Serve with the sauce.