Turkish Grilled Marinated Swordfish

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

Cook Time: 6

Marinate: 2

Total Time: 2 15

Servings:

Author: My Hungry Traveler

Equipment

Metal skewers or soaked wood skewers

Ingredients

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

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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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