I love when people cook for me. It is so rare that I get invited over to a dinner party where someone else cooks. The food always tastes great because I know a lot of effort went into the meal and for some reason dinner always tastes better when someone else cooks.
I had a great dinner last weekend at a friend’s house and she made a swordfish dish with olives and oranges that was really delicious. I love the idea of all the flavors, but I wanted to see if I could do something fun with it like make kebobs and add in a variety of winter oranges. The recipe tested well and here we are…grilled swordfish kebobs with an assortment of blood oranges, cara cara oranges and regular navel oranges. I tossed some parsley, salt, and olive oil into the mixture of citrus and then added a handful of pitted green olives. It was right on the money.
I also thought grilling in the winter sounded like a good thing to do. So many people give up their grills in the winter because it is so cold. I like to use my grill all year round because the food is healthier to eat, less of a mess to clean up, and very flavorful. The other thing to know about me is I don’t like to do dishes so the grill is my best friend all year round.
Swordfish is the easiest fish to grill because of its steak like texture. Best thing about it is it never sticks to the grill! I have had my share of fish not cooperating on the grill and I have to admit I have been a little gun shy about grilling fish because of it. Swordfish in almost fool proof compared to a fish like salmon.
I suggest you make this for a weeknight meal or a casual dinner party. My kids LOVED the swordfish. My son who is usually not the biggest eater, ate an entire kebob. That says something about the meal! You can serve this with some really nice greens and a hearty quinoa and pistachio salad.
Grilled Swordfish Skewers
3 Pounds of Swordfish, steaks cut into 2 inch cubes
6 Medium Sized Skewers
6 Thyme Sprigs, left whole to marinate
2 Cloves Garlic, left whole and peeled
1 Lemon, Zest and juice
½ Cup of Olive Oil
Sea Salt and Fresh Ground Pepper
1 Meyer Lemon or Regular Lemon, Juice only for the grilled kebobs
Orange and Green Olive Salad:
1 Bunch of Parsley, leaves only, washed and chopped into large pieces
2 Blood Oranges, peel cut off,sliced into ¾ inch rounds and then into small quarters
2 Cara Cara Oranges, peel cut off, sliced into ¾ inch rounds and then into small quarters
1 Navel Orange, peel cut off, sliced into ¾ inch rounds and then into small quarters
3 Tablespoons of Pitted Green Olives
2 Tablespoons of Extra Virgin Olive Oil
Sea Salt and Pepper
1. Heat the grill to medium high heat about 10-15 minutes before cooking.
2. To make the marinade for the swordfish, whisk together the olive oil, lemon zest, garlic, and thyme. Add the fish cubes to the marinade and allow it to sit for 10 minutes.
3. Skewer the swordfish onto the skewers and season well with salt and pepper. Oil the grill with a small amoutn of canola oil on a towel.
4. Put the fish skewers on the grill and cook them for about 5 minutes per side. Remove them from the grill.
5. Orange Salad: Mix the quartered oranges, parsley, olive oil, ans salt together very gently.
6. Serve the salad with the fish either on the side or spooned partially over the skewers.