HERBED SWORDFISH AND SHIITAKE KEBABS

Herbed Swordfish and Shiitake Kebabs image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 14

Vegetable oil, for the grill
1/2 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
2 tablespoons chopped scallions
2 tablespoons red wine vinegar
1 clove garlic
1/4 teaspoon red pepper flakes
Kosher salt
2 pounds center-cut swordfish, skin removed, cut into 1-to-1 1/2-inch pieces
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
4 ounces shiitake mushrooms, stemmed and halved or quartered if large
1 red onion, quartered

Steps:

Preheat a grill to medium and brush the grates with vegetable oil. Combine 1/2 cup olive oil, the parsley, cilantro, scallions, vinegar and garlic in a blender and pulse until combined. Add the red pepper flakes and season with salt. Pour half of the herb oil into a bowl; set aside for serving.
Toss the swordfish with the remaining 1 tablespoon olive oil, the cumin and coriander in a bowl; season with salt. Thread the swordfish, mushrooms and red onion onto eight 10-inch skewers. Grill the kebabs until just marked, about 2 minutes per side, then continue cooking, turning and brushing with the remaining herb oil, until just cooked through, 5 to 6 more minutes. Drizzle with the reserved herb oil.