If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: In college I bartended at Legal Seafood Restaurant in Cambridge, a New England institution. They made a fantastic swordfish kebab. Years later, when I lived in Europe I tried to create a marinade inspired by Legal's kebabs. This is the recipe I came up with, and since then it has been my go-to marinade for grilled fish. It also works well with salmon, halibut or any other steak-like fish. —TasteFood
- 1 medium yellow onion, grated, with juices
- 1/4 cup extra-virgin olive oil
- 1/4 cup soy sauce
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons Dijon mustard
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 2 1/2 pounds swordfish steaks, cut in 1 1/2" chunks
- 12 bamboo skewers, pre-soaked
- flat leaf parsley for garnish
- Combine onion, olive oil, soy sauce, lemon juice, mustard, pepper and salt in a large bowl; whisk together.
- Add fish to marinade and toss gently to coat. Refrigerate one hour and up to 3 hours.
- Preheat grill or oven broiler. Thread 4 pieces of fish on each skewer.
- Grill, turning, until fish is brown and just cooked through, 6-8 minutes. Arrange on platter and garnish with parsley leaves.
- Optional: Alternate swordfish chunks with 1" pieces of red onion, red and yellow bell pepper pieces.
- This recipe was entered in the contest for Your Best Swordfish Recipe
Go Greek (Yogurt)
The secret to lighter, tangier whipped cream
Yogurt whipped cream: your new go-to.
Bagel and lox, in a salad.
Savor the season.
Churn with confidence.
A board to go nuts over.