recipe 
yields
4-6 Servings
Wooden skewers, soaked in water
1½ pounds swordfish, cut into ½-inch chunks
12-14 fresh bay leaves
1 Vidalia onion, red onion or best onion available, cut into ½-inch slices
¼ cup extra virgin olive oil
4 rosemary sprigs
4 garlic cloves, smashed
Salsa verde (recipe follows)
2 cups picked Italian parsley leaves
1 cup picked basil leaves
2 garlic cloves
1 tablespoon capers
Juice of ½ lemon
¼ -1/3 cup extra virgin olive oil
For the Skewers
For the Salsa Verde
steps
For the Skewers
- Build medium fire for grilling or heat gas grill to medium high heat.
- Remove skewers from water then skewer swordfish with bay leaves and onions, beginning and ending with fish. Place in shallow dish.
- Mix olive, rosemary, and garlic in small bowl, then marinate skewers with olive oil mixture and set aside for 15 minutes.
- Remove skewers from marinade and grill for 2 minutes on each side or until swordfish is slightly opaque in center.
- Serve with salsa verde spooned on plate and over skewers.
For the Salsa Verde
Place all ingredients except olive oil in blender and combine, pouring olive oil slowly in to combine until consistency is smooth. Set aside.
Date Published: 06.23.15
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- from Executive Chef Craig Richards of St. Cecilia, Atlanta, GA
