Swordfish Kebabs with Tomato-Arugula Salad
June 2006
Makes: 4 servings
- 2 1/2pounds swordfish steaks, cut 1 inch thick
- 6 garlic cloves, chopped
- Zest of 2 lemons, 1 lemon juiced and 1 cut into wedges after zesting
- 1/2cup flat-leaf parsley (a couple of generous handfuls)
- Extra-virgin olive oil (EVOO), for liberal drizzling (1/3 to 1/2 cup)
- Salt and freshly ground pepper
- 4 plum tomatoes, diced
- 2 bunches of arugula, coarsely chopped
- Preheat a grill or a grill pan to medium-high. Cut the skin off the fish steaks and cut away any deeply colored or veined connective tissue. Cut the fish into 1-inch cubes and place in a shallow dish. On a cutting board, pile the garlic, lemon zest and parsley and finely chop the ingredients together, combining their flavors. Liberally douse the fish with EVOO and slather with the garlic-parsley mixture. Let the fish hang out for about 10 minutes. skewer the fish cubes, season with salt and pepper and grill until firm and opaque, about 3 minutes on each side.
- While the fish is working, combine the tomatoes and arugula and dress with the lemon juice, EVOO and salt and pepper to taste.
- When the fish is cooked, remove from the heat and let rest for 2 to 3 minutes; remove from the skewers. Place the fish across the top of the salad and serve with the lemon wedges.