Swordfish Skewers with Salsa Verde Recipe
Introduction
This video features a recipe for swordfish kebabs with zucchini and lemon, served with a vibrant salsa verde. It's an easy and elegant dish, perfect for grilling season, and offers a fresh approach to preparing swordfish. Let's dive into the recipe.
Ingredients
- Swordfish loin (preferably white with a vein running in the middle, can be frozen)
- Zucchini, sliced
- Lemon, sliced
- Olive oil (for the grill pan)
- Salt
- Salsa Verde (made with parsley, pepper flakes, and garlic)
- Basmati rice (for serving)
Preparation Steps
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Prepare the Kebabs:
- Cut the swordfish into cubes.
- Thread the swordfish, zucchini, and lemon slices onto skewers.
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Grill the Kebabs:
- Heat a grill pan with a tiny bit of olive oil. You can also use an outdoor grill.
- Once the pan is hot, add the swordfish kebabs.
- Season with a little salt. Remember, fish needs salt.
- Grill until it starts to sizzle. Ensure the swordfish is cooked to the point where it's just a tiny bit raw in the middle.
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Add Salsa Verde:
- Once the kebabs are grilled on one side, brush them with the salsa verde.
- Flip the kebabs and grill the other side until the swordfish is cooked to your liking, brushing with more salsa verde if desired.
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Serve:
- Prepare a serving plate with basmati rice.
- Place the grilled swordfish kebabs on the rice.
- You can dip the fish in more salsa verde for extra flavor.
- Garnish as desired for additional decoration and serve.
Conclusion
These swordfish kebabs offer a delightful combination of fresh flavors and textures, with the tangy zest of lemon, the crunch of zucchini, and the rich taste of swordfish, all complemented by the bold flavors of the salsa verde. It's a perfect dish for a light yet satisfying meal, especially during the grilling season.
Enjoy the perfect blend of flavors and the elegant presentation of this dish, and remember, for the best results, the swordfish should be cooked just right – not too dry and with a hint of rawness in the middle.
