INGREDIENTS
- 1.3kg (2.9lb) swordfish cut lengthwise into quarters
- Sea salt (added after grilling)
- 1 tsp black pepper coarsely ground
- 1 tsp red pepper coarsely ground
- Juice of 1 lemon
- Extra virgin olive oil (for 1 part of lemon juice add 3 parts olive oil)
- 1 tbsp mild mustard
For the sauce:
- Juice of 1 lemon
- Extra virgin olive oil (for 1 part of lemon juice add 2 parts olive oil)
- 1 tbsp capers chopped
- 1 tsp dried rosemary crushed
PREPARATION
You’ll need one big piece of swordfish, cut lengthwise into quarters. Remove the backbone and any smaller bones left. Cut into 5x5 cm cubes. Prepare the marinade; get juice from one lemon, add three parts olive oil and 1 tbsp mild mustard. Use a shaker to blend them and pour the mixture over the pieces of fish. Mix well to spread it all over the fish. Marinate for 2-3 hours in the fridge.
Put black and red pepper in a mortar and coarsely ground the spices. Put the spices aside for the next stage. Prepare the sauce, which you will add at the end. In a shaker add the juice of a lemon, 2 parts of olive oil, 1 tbsp chopped capers and 1 tsp crushed dried rosemary. Shake it vigorously until the sauce thickens.
COOKED ON amber.q A
COOKING
Pile up the charcoals inside the fire cabin of your grill. Place kindling on top, alcohol-soaked cotton, and light up the fire. The charcoals light upside down from top to bottom, easily, quickly, and without smoke. Until the charcoals are lit, you have the time you need to thread the swordfish onto the skewers. Refer to the video above on how to skewer this fish properly. You could also grill vegetables along with the swordfish, such as peppers, tomatoes, potatoes, etc.
When the charcoals are fully lit, spread them inside the fire cabin and throw some ash to reduce the heat. We don’t want them to release strong heat, while we’re grilling. Start grilling and after 5-6 minutes, brush the remaining marinade onto the fish cubes. Right after this step -and while the spits are still rotating- sprinkle the ground spices gradually on top of the marinade to stick on the fish. This will add a distinctive scent to our dish.
Continue with the grilling process and use a thermometer to check the internal temperature. Remove the spits from the grill when the internal temperature is 60-65⁰C (140-149⁰F). Cut carefully every piece in half to remove it from the spit. While they are still warm, add the sauce after you have shaken it well. Add the salt last. We didn’t add any salt at the beginning, we’re only adding it in this final stage.
A very tasty and unique dish, a great idea for grilling.
Happy grilling everyone!
