MEDITERRANEAN SWORDFISH SKEWERS
1 ¼ – 1 ½-pounds swordfish steaks
3 tablespoons olive oil
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon lemon zest
2 tablespoons lemon juice
1, 6.5-ounce jar Kalamata olives
1-pint cherry tomatoes
6 ounces prosciutto, thinly sliced (about 15 slices)
2 tablespoons feta cheese
1 tablespoon fresh parsley, chopped
Oil your grill and preheat to 450 degrees.
If using standard wooden skewers (about 12”), snap them in half and soak in warm water while you prepare the fish.
Trim the skin off of the swordfish steaks. Cut the steaks into 1” cubes and discard any of the dark brown areas of the flesh.
Combine the olive oil, garlic, salt, black pepper, Italian seasoning, zest, lemon juice, and 1 tablespoon of the brine from the olives in a medium bowl and whisk to combine. Add the swordfish chunks and toss to coat. Add the tomatoes and toss again.
Take one skewer and thread in order – swordfish, tomato, olive, tomato, swordfish – tightly on the skewer. Take one slice of the prosciutto and adhere one end at one of the swordfish chunks and then twist the slice around the tomatoes and down to the other swordfish chunk and adhere the other end there. Put one olive on each end to hold everything in place. Repeat with the remaining skewers.
Place the skewers on the hot grill and cook for about 2-3 minutes per side until grill marks form and the fish is JUST cooked through and a toothpick slides in and out easily. As they cook baste them with the remaining marinade. Do not flip quickly or move around as they will stick to the grill.
Place the skewers on a platter and garnish with the feta and parsley. Fabulous as an appetizer or delicious as a main course served over couscous or rice.