Best Skewered Swordfish And Zucchini From Louisa Hargrave Recipes

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SKEWERED SWORDFISH AND ZUCCHINI (FROM LOUISA HARGRAVE)



Skewered Swordfish And Zucchini (From Louisa Hargrave) image

Provided by Linda Wells

Categories     dinner, main course

Time 1h20m

Yield Four to six servings

Number Of Ingredients 8

2 tablespoons fresh lime juice
1/3 cup olive oil
1/2 cup fresh savory, chopped
1/8 teaspoon salt
Freshly ground black pepper to taste
2 pounds fresh swordfish, cut in 1-inch cubes
2 to 3 medium zucchini, cut in 1-inch slices
Vegetable oil to brush the grill

Steps:

  • In a shallow pan, mix together the lime, oil, savory, salt and pepper. Add the swordfish and zucchini, and toss to cover with the marinade. Allow to sit, refrigerated, for one to three hours.
  • Prepare a charcoal fire 45 minutes before cooking time. If desired, add grape-vine clippings that have been soaked in water.
  • Thread the fish and zucchini on skewers, alternating them.
  • When the coals are ash-covered and glowing, brush the grill with oil. Cook the fish for about five minutes, brushing twice with the marinade. Turn the skewers and continue cooking and basting another five minutes.

Nutrition Facts : @context http, Calories 388, UnsaturatedFat 19 grams, Carbohydrate 7 grams, Fat 26 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 5 grams, Sodium 179 milligrams, Sugar 2 grams, TransFat 0 grams

GRILLED OR BROILED SKEWERED SWORDFISH CHUNKS WITH SALMORIGLIO



Grilled or Broiled Skewered Swordfish Chunks with Salmoriglio image

Categories     Sauce     Side     Broil     Swordfish

Yield makes 4 servings

Number Of Ingredients 7

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.

SKEWERED SWORDFISH AND ZUCCHINI



Skewered Swordfish And Zucchini image

Provided by Linda Wells

Categories     dinner, main course

Time 1h20m

Yield Four to six servings

Number Of Ingredients 8

2 tablespoons fresh lime juice
1/3 cup olive oil
1/2 cup fresh savory, chopped
1/8 teaspoon salt
Freshly ground black pepper to taste
2 pounds fresh swordfish, cut in 1-inch cubes
2 to 3 medium zucchini, cut in 1-inch slices
Vegetable oil to brush the grill

Steps:

  • In a shallow pan, mix together the lime, oil, savory, salt and pepper. Add the swordfish and zucchini, and toss to cover with the marinade. Allow to sit, refrigerated, for one to three hours.
  • Prepare a charcoal fire 45 minutes before cooking time. If desired, add grape-vine clippings that have been soaked in water.
  • Thread the fish and zucchini on skewers, alternating them.
  • When the coals are ash-covered and glowing, brush the grill with oil. Cook the fish for about five minutes, brushing twice with the marinade. Turn the skewers and continue cooking and basting another five minutes.

Nutrition Facts : @context http, Calories 388, UnsaturatedFat 19 grams, Carbohydrate 7 grams, Fat 26 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 5 grams, Sodium 179 milligrams, Sugar 2 grams, TransFat 0 grams

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