Grilled Swordfish Kebabs with Golden Raisin Chimichurri
Swordfish is the perfect seafood for grilling—the flesh is sturdy and firm, with a mild flavor that readily absorbs the aroma of smoke without losing its own. Most people grill swordfish as steaks; it is cut into chunks for kebabs, a format that allows for interspersing chunks of fish with lemon slices and bay leaves, and grilling them over wood (though you could use charcoal or gas). The tips of the bay leaves char, imparting a fragrant herbal smoke. A classic Argentine chimichurri with a twist—the addition of yellow raisins, which counter the traditional garlic and vinegar with an unexpected note of sweetness—is served as a sauce. If swordfish is unavailable, use another sturdy fish, like tuna or mako shark.
Swordfish is the perfect seafood for grilling—the flesh is sturdy and firm, with a mild flavor that readily absorbs the aroma of smoke without losing its own. Most people grill swordfish as steaks; it is cut into chunks for kebabs, a format that allows for interspersing chunks of fish with lemon slices and bay leaves, and grilling them over wood (though you could use charcoal or gas). The tips of the bay leaves char, imparting a fragrant herbal smoke. A classic Argentine chimichurri with a twist—the addition of yellow raisins, which counter the traditional garlic and vinegar with an unexpected note of sweetness—is served as a sauce. If swordfish is unavailable, use another sturdy fish, like tuna or mako shark.
- 1 cup boiling water
- 2 tablespoons fresh lemon juice
- 2 cloves garlic minced
- 1/2 cup golden raisins
- extra-virgin olive oil
- 1 tablespoon fresh thyme leaves
- 2 tablespoons chopped fresh oregano
- 1/2 teaspoon red-pepper flakes
- 2 pounds swordfish steaks (at least 1 1/2 inches thick) skinned and cut into 1 1/2-inch chunks
- 12 bay leaves (preferably fresh)
- 2 lemons halved lengthwise and then cut crosswise i seeds removed, plus 1 whole lemon for squeezing
- coarse sea salt and ground black pepper
- 3/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 bunch flat-leaf parsley washed, shaken dry and stemmed
- 1/4 cup stemmed fresh oregano
- 3 tablespoons sherry vinegar or to taste
- Carbohydrate 64.8000788887421 g
- Cholesterol 0 mg
- Fat 5.05925000050675 g
- Fiber 3.78980000832665 g
- Protein 3.27247575346193 g
- Saturated Fat 0.776723000162231 g
- Serving Size 1 1 recipe (1202g)
- Sodium 17.8578277587196 mg
- Sugar 61.0102788804155 g
- Trans Fat 0.283705000172403 g
- Calories 293 calories
Step-by-step
- Make the kebabs: Thread the swordfish, bay leaves and lemon slices alternately onto flat bamboo or metal skewers. Arrange in a nonreactive baking dish. Season the kebabs on all sides with salt and pepper. Squeeze the juice from the remaining lemon over them. Sprinkle with oregano and drizzle with olive oil. Turn the kebabs a few times to coat with the flavorings and marinate in the refrigerator for 30 minutes.
- Meanwhile, make the chimichurri: Place the raisins in a heatproof mixing bowl. Pour boiling water over them and stir in 2 tablespoons olive oil. Let raisins soak for 15 minutes.
- Finely chop parsley, oregano, thyme and garlic in a food processor. Gradually work in 3/4 cup olive oil, sherry vinegar, lemon juice, red-pepper flakes, salt and pepper to taste; the chimichurri should be highly seasoned.
- Drain raisins well and add them to the chimichurri. Pulse the processor a few times to mix, but leave the raisins mostly whole. Transfer 3/4 cup of the chimichurri to a small bowl for basting, and transfer the rest to a serving bowl.
- Meanwhile, build a wood fire in your grill with a hot zone for searing and a medium zone for cooking. (You can do the same with charcoal. If you’re using a gas grill, place a few hardwood chunks between the Flavorizer bars or over the burners. Heat one burner on high heat and additional burners on medium heat, adjusting the heat as necessary.) Brush and oil the grill grate.
- Arrange the kebabs over the hot fire and grill until the fish is browned and sizzling and cooked through, 2 to 3 minutes per side, 8 to 12 minutes in all. Move kebabs to the medium zone if they start to burn. Baste with a little of the reserved chimichurri as the kebabs cook.
- Serve the kebabs with the remaining chimichurri on the side for spooning over the fish.
A Summer's Day Delight: Grilled Swordfish Kebabs
Summer is the perfect time for grilling, and what better way to celebrate the season than with these delicious grilled swordfish kebabs? This recipe, inspired by a Miami chef's twist on a classic, is a symphony of flavors and textures. The firm, succulent swordfish, infused with the smoky aroma of the grill, pairs beautifully with the vibrant, tangy golden raisin chimichurri sauce. It’s a dish that's as elegant as it is easy to make, perfect for a casual weeknight dinner or a more sophisticated gathering.
The heart of this recipe lies in the balance of flavors. The sweetness of the golden raisins in the chimichurri unexpectedly complements the savory swordfish and the herbaceous notes of the parsley, oregano, and thyme. The slight kick of red pepper flakes adds a subtle warmth, while the sherry vinegar provides a refreshing acidity that cuts through the richness of the fish. Each bite is a journey—from the smoky char of the swordfish to the burst of fresh herbs and the surprising sweetness of the raisins. The lemon slices threaded onto the skewers not only add visual appeal but also contribute a bright, citrusy flavor that enhances the overall taste experience.
I've always loved grilling. There’s something magical about the transformation of raw ingredients over an open flame. The crackle of the fire, the smell of smoke in the air—it's a sensory experience that makes even the simplest meal feel special. This swordfish kebab recipe takes grilling to another level. The simplicity of the preparation belies the complexity of the flavors. The method itself is quite straightforward, but the outcome is a culinary masterpiece that will impress even the most discerning palate. It's become a staple in my summer cooking repertoire, a dish I often prepare for friends and family, always met with rave reviews.
The beauty of this recipe lies in its adaptability. While swordfish is the star of the show, you can easily substitute it with other sturdy fish like tuna or mako shark. The chimichurri sauce, too, is wonderfully versatile. Feel free to experiment with different herbs or adjust the seasoning to your liking. Perhaps a touch more garlic for a stronger punch, or a bit less red pepper flakes if you prefer a milder flavor profile. The possibilities are endless, making this a recipe you can personalize and make your own.
Beyond the Grill: This dish isn't just limited to summer barbecues. With a slight adjustment, you can easily adapt it for indoor cooking. You can pan-sear the swordfish kebabs in a cast-iron skillet for a similar smoky flavor. Simply heat the skillet over medium-high heat, add a little olive oil, and cook the kebabs for about 2-3 minutes per side, or until cooked through. Serve hot with the golden raisin chimichurri.
Whether you’re a seasoned grill master or a culinary novice, this grilled swordfish kebab recipe is sure to become a favorite. It’s a celebration of fresh, seasonal ingredients, expertly combined to create a truly unforgettable meal. The process is straightforward enough for a busy weeknight, yet elegant enough for a special occasion. So gather your ingredients, fire up the grill, and get ready to experience a taste of summer perfection!
Serving Suggestions: This dish pairs perfectly with a light salad, some grilled vegetables, or a simple side of rice. A crisp, chilled white wine complements the flavors of the swordfish and the chimichurri beautifully. Don't forget to garnish with some extra fresh parsley or a squeeze of lemon for an extra touch of freshness.
