Grilled Swordfish Skewers with Italian Salsa Verde

with Italian Salsa Verde

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Recipe Snapshot

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1)"},{"offset":0.96,"transform":"translate3d(0, -12.39666636%, 0)","easing":"cubic-bezier(.5, 0, 1, 1)"},{"offset":1,"transform":"translate3d(0, 0%, 0)","easing":"cubic-bezier(0, 0, .5, 1)"}],"delay":0,"duration":1600,"fill":"both"}] [{"selector":"#anim-bc4c1c63-adaf-453f-8d6e-d181e1c81c48","keyframes":{"opacity":[0,1]},"delay":1000,"direction":"normal","duration":400,"easing":"linear","fill":"both"}] [{"selector":"#anim-524af7b3-95a2-44a2-a8d1-30e567001660","keyframes":{"transform":["translate3d(0px, -20px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"direction":"normal","duration":500,"easing":"cubic-bezier(0.165, 0.84, 0.44, 1)","fill":"both"}] [{"selector":"#anim-53b0a38f-569b-467b-b1bd-9544ea000c03","keyframes":{"opacity":[0,1]},"delay":1000,"direction":"normal","duration":400,"easing":"linear","fill":"both"}] [{"selector":"#anim-475d1928-a47b-473d-a420-4f50b02f022c","keyframes":[{"offset":0,"transform":"translate3d(0, -1068.93049%, 0)","easing":"cubic-bezier(.5, 0, 1, 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[{"selector":"#anim-c9ed081b-ccbc-4362-8209-9ab44373f28b","keyframes":{"opacity":[0,1]},"delay":1000,"direction":"normal","duration":400,"easing":"linear","fill":"both"}] [{"selector":"#anim-154c3128-bf94-4da9-8acc-c43b729fe5b3","keyframes":{"transform":["rotate(-19deg) rotate(-540deg) scale(0.1) rotate(19deg)","none"],"opacity":[0,1]},"delay":1000,"duration":1000,"fill":"both","iterations":1}] More details here

Ingredients

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Preheat the grill to 450-475°F with the lid closed.

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Prepare the swordfish by removing the skin and cutting it into 2-inch pieces. Season generously with salt and pepper.

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Assemble the skewers by alternating swordfish pieces with folded lemon slices. Use metal skewers or pre-soaked wooden skewers (soak for 1 hour first).

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Assemble the skewers by alternating swordfish pieces with folded lemon slices. Use metal skewers or pre-soaked wooden skewers (soak for 1 hour first).

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1. Grill the skewers on lightly greased grates for 2-3 minutes per side, until the fish easily lifts and reaches an internal temperature of 130-135°F. Remove and serve immediately with salsa verde!

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Enjoy!

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Meet Author

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with Italian Salsa Verde