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Swordfish Skewers with Arugula Salad

Categories: Grilling Ideas
Type: Main Dishes

Tender and flavorsome, these can be cooked on the grill or under a hot broiler

Prep Time: prep 15 mins, plus marinating

Cooking Time: cook 5-8 mins

Serves: makes 4 servings


  • 6 tbsp olive oil
  • 3 tbsp fresh lemon juice
  • 4 tbsp finely chopped parsley
  • 1 tsp chili powder, to taste
  • 4 swordfish steaks, each weighing about 8oz (225g), deboned and skinned, if necessary, and cut into 1in (2.5cm) cubes
  • 2 orange, yellow or red peppers, cored, seeded, and cut into 1in (2.5cm) pieces

For the arugula salad

  • 1 / 2 cup extra virgin olive oil
  • 4 tbsp balsamic vinegar
  • 2 garlic cloves, finely chopped
  • salt and freshly ground black pepper
  • 1 bunch arugula, well-rinsed and finely chopped
Swordfish Skewers with Arugula Salad photo

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  1. Whisk together the olive oil, lemon juice, parsley, and chili powder in a large glass or ceramic bowl. Add the swordfish pieces and stir gently. Cover and marinate in the refrigerator for 30 minutes to 1 hour, turning the fish cubes over once.
  2. When ready to cook, preheat the broiler and position the broiler rack 4in (10cm) from the heat. Oil 8 long metal skewers. Thread the fish and peppers on to the skewers. Broil the skewers for 5-8 minutes, brushing with the marinade and turning occasionally, until the fish is cooked through and flakes easily. (Alternatively, cook the skewers on an outdoor grill.)
  3. Meanwhile, to make the arugula salad, whisk the oil, vinegar, garlic, and salt and pepper to taste in a large bowl. Add the arugula and toss.
  4. Put any remaining marinade in a small pan and boil rapidly for a minute. Serve the fish with the marinade spooned over it, accompanied by salad.
  • prep 15 mins, plus marinating; cook 5-8 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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