Grilled Swordfish Skewers

Prep Time: 30 Minutes

Serves: 4

Ingredients

  • Olive Bruschetta
  • 1/4 cup Italian parsley, chopped
  • 4 Tbsp. Sun-Dried Tomato, chopped
  • 2 Tbsp. Kalamata Olives, chopped
  • 8 jumbo-sized pitted green olives with pimento, chopped
  • 8 - 12 Castelvetrano olives, pitted, chopped
  • 1/4 cup chopped pimentos
  • 1 large clove of garlic, minced
  • 2 Tbsp. Extra Virgin olive oil
  • 1/2 tsp. grated lemon zest
  • 2 Tbsp. lemon juice
  • 1/4 tsp. crushed red pepper flakes
  • Freshly ground sea salt and black pepper to taste

  • For The Swordfish Skewers
  • 1 red onion, cut into quarters
  • 1-½ pounds swordfish filets or mahi-mahi, skin removed, cut into 1-1/2" pieces
  • 2 of each: red, green, and yellow bell peppers, cut into 1-½ inch pieces
  • 10 baby portobello mushrooms, wiped clean, stems removed
  • 15 ea. cherry tomatoes
  • Extra Virgin Olive oil
  • 2 Tbsp. Sea Salt
  • 1 Tsp. Ground Black Pepper
  • 1 Tbsp. Fresh Oregano
  • 1 Tbsp. Fresh Rosemary
  • 1 Tbsp. Fresh Thyme
  • 1 Tbsp. Garlic Salt
  • 1 Tbsp. Onion Powder
  • Green or Red leaf lettuce for serving
  • Sliced lemons

Directions

  1. Prepare the Olive Bruschetta: Combine all ingredients in a bowl. Set aside. Can be made ahead. If it is too tart for your preference
  2. Heat outdoor grill to medium heat.
  3. In a small bowl, mix the salt, pepper, spices and fresh herbs. Set aside.
  4. Prepare the skewers by alternating fish and vegetable chunks.
  5. Once assembled, brush skewers with olive oil.
  6. Season the assembled skewers with herb and seasoning blend on all sides.
  7. Grill skewers 10 - 15 minutes, turning every 3 - 4 minutes until swordfish is a bit golden on the edges and the vegetables are lightly charred.
  8. For presentation: Place grilled swordfish skewers on a bed of red and green leafy lettuce and garnish with sliced lemons.
  9. Serve with olive bruschetta