- 1½ 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
- 1 tsp Dried oregano
- 1 Bay leaf, crumbled
- 2 tbsp lemon juice
- Lemon wedges
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.
- 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.
Calories: 369kcal | Protein: 33g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 138mg | Potassium: 711mg | Vitamin A: 204IU | Calcium: 9mg | Iron: 1mg