Skewered Swordfish or Ahi
Source of Recipe
Jo Gainey
List of Ingredients
1 pound boned, skinned swordfish or Ahi
2 lemons
10 fresh or dried bay leaves (3 to 4 in.), cut in half crosswise
2 tablespoons Olive Oil
Coarse salt
Recipe
1. Rinse swordfish or Ahi, drain, and cut into 1-inch chunks. Cut 1 lemon in
half lengthwise, then cut halves crosswise into 1/4-inch slices. Discard
seeds. Cut remaining lemon into wedges.
2. Thread swordfish or Ahi onto metal skewers (10 to 12 in. long),
separating each piece alternately with a lemon slice, then a bay leaf half.
Brush filled skewers with olive oil and sprinkle with salt.
3. Lay skewers on a lightly oiled grill over a solid bed of hot coals or on
high heat on a gas grill (you can hold your hand at grill level only 2 to 3
seconds); close lid on gas grill. Cook, turning skewers as needed to brown
all sides, until fish is opaque but still moist-looking in center of
thickest part (cut to test), about 8 minutes.
4. Remove fish, lemon, and bay leaves from skewers, dividing them evenly
onto 4 dinner plates. (If desired, remove bay leaves, since they are not
meant to be eaten.) Add additional salt and juice from lemon wedges to
taste.
|
|
member logon
