Turkish Skewered Swordfish

Talk about a fish dish that’s family friendly yet elegant at the same time! Marinades for fish are used throughout the Mediterranean, but the Turks have one of the best. Swordfish cubes are cut from swordfish steaks and doused with a marinade of lemon juice, slivers of garlic, bay leaf, oregano, and olive oil. An hour or two later, these moist morsels are ready to be skewered and grilled to tender. Add a side of rice pilaf and grilled vegetables for a lovely weeknight dinner.

Turkish Grilled Marinated Swordfish

Use fresh or fresh-frozen swordfish steaks for this tender grilled fish dish. Besides being cubed and skewered, it can also be grilled whole or in un-skewered cubes. Be careful not to overcook the cubes or you'll end up serving (exceptionally flavorful) overcooked chewy chunks. Onions and tomatoes can use the same marinade and be grilled separately. Serve with lemon wedges, a rice pilaf, and warm pita bread.
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Course: Brunch, Lunch, Main Course
Cuisine: Mediterranean, Middle Eastern, Turkey
Prep Time: 9 minutes
Cook Time: 6 minutes
Marinate: 2 hours
Total Time: 2 hours 15 minutes
Servings: 4
Author: My Hungry Traveler

Equipment

  • Metal skewers or soaked wood skewers

Ingredients

  • lb Swordfish, fresh or fresh-frozen
  • 3 cloves Garlic, sliced thin
  • 4 tbsp Extra virgin olive oil
  • 1 tsp Sea or kosher salt
  • Black pepper to taste
  • ½ tsp Dried oregano
  • 1 Bay leaf, crumbled
  • Lemon wedges

Instructions

  • In a plastic freezer bag, mix together the lemon juice, garlic, oil, salt, pepper, bay leaf, and oregano.
    Cut swordfish into 1¼-inch cubes. Add to bag with marinade, seal, and shake. Let marinade at least 1 hour.
  • Heat grill to high. On soaked wood skewers or metal ones, weave on swordfish cubes, leaving a little bit of space between them. Grill directly over the heat, 2 to 3 minutes per side. The cubes should be fully cooked but still moist. Serve with lemon wedges over rice.

Notes

  • Cut vegetables like bell pepper, tomato, zucchini, and onion may be added to the dish by add them to the marinade with the swordfish and grilling them on separate skewers.

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