Ingredients:

  • 5 lb Swordfish steaks, skin removed, cut into 1-inch (2.5 cm) cubes
  • 1/4 cup Fresh lemon juice (for marinade)
  • 2 Tbsp Extra virgin olive oil (for marinade)
  • 1 Tbsp Fresh Oregano, finely chopped
  • 1 tsp Fresh Rosemary, finely chopped
  • 2 cloves Garlic, minced
  • 1 tsp Salt (Kosher or Sea)
  • 1/2 tsp Black pepper, freshly ground
  • 1 bunch Asparagus spears, trimmed
  • 1 medium Red Onion, cut into wedges (separated into layers)
  • 1 cup Cherry or Grape Tomatoes, whole
  • 1/4 cup Extra virgin olive oil (for vinaigrette)
  • 1 Tbsp Fresh lemon juice (for vinaigrette)
  • 1 tsp Dijon mustard
  • 2 Tbsp Fresh Parsley, chopped
  • Salt and Pepper (to taste, for finishing)

Instructions:

  1. Combine Marinade: In a large bowl, whisk together the 2 Tbsp olive oil, 1/4 cup lemon juice, oregano, rosemary, minced garlic, 1 tsp salt, and 1/2 tsp pepper.
  2. Marinate Fish: Add the cubed swordfish to the marinade. Gently toss to coat completely.
  3. Rest: Cover the bowl and refrigerate for a minimum of 30 minutes, and up to 1 hour. Do not marinate longer, as the acid can cure the fish texture.
  4. Assemble Skewers: Thread the swordfish cubes, red onion pieces, tomatoes, and asparagus spears onto 8–10 skewers, alternating ingredients. Keep the fish cubes slightly separated to allow heat circulation.
  5. Make Vinaigrette: In a small jar, combine the vinaigrette ingredients (1/4 cup olive oil, 1 Tbsp lemon juice, mustard, parsley, salt/pepper). Seal the jar and shake vigorously until emulsified. Set aside.
  6. Preheat Grill: Preheat the grill to medium-high heat (approximately 400°F / 200°C).
  7. Clean and Oil: Use a wire brush to clean the grates thoroughly. Lightly lubricate the clean grill grates using tongs and a paper towel dipped in oil. You can also lightly brush the skewers with oil for extra non-stick insurance.
  8. Grill Skewers: Place the skewers directly on the oiled grates. Grill for 5–6 minutes per side, turning only once.
  9. Check Doneness: Cook until the swordfish is opaque throughout and flakes easily with a fork, or until the internal temperature reaches 145°F (63°C).
  10. Rest and Serve: Remove the skewers from the grill and let them rest for 5 minutes. Drizzle generously with the prepared lemon-herb vinaigrette just before serving.