Chef Walter’s Flavors + Knowledge: Swordfish Kabobs With Tomatoes

Wednesday, September 19, 2018
Master Chef Walter Potenza, GoLocalWorcester Food Expert

Swordfish Kabob
Yield: 8 skewers

Swordfish is arguably one of our favorite varieties of fish. It’s meaty and satisfying.  It grills beautifully, without sticking. It can be grilled as a steak or in the kebab manner as in this recipe. Depending on where you live swordfish can be expensive or simply non unavailable. Either way, you have the option to substitute another firm-textured fish for the swordfish. Try halibut, tuna or mahi mahi.

Ingredients

2/3 cup extra-virgin olive oil, plus more for oiling the grill grates

3 tablespoons balsamic vinegar

3 tablespoons lemon juice

1 tablespoon Dijon mustard

Kosher salt and freshly cracked black pepper

Kosher salt and freshly cracked black pepper

2 pounds swordfish, cut into 1-inch pieces

1 medium head fennel, cut into 1-inch pieces

1 pint grape or cherry tomatoes

 

Directions

Special equipment: 8 metal or wooden skewers.

If using wooden skewers, soak them in water in a casserole dish or baking sheet for 30 minutes prior to grilling. Prepare a grill or grill pan for medium-high heat; oil the grill grates with olive oil.

Mix the balsamic, lemon juice and mustard in a small bowl. Add the olive oil in a slow stream while whisking. Adjust flavors with salt and pepper. Thread the fish, fennel and tomatoes onto 8 skewers, alternating between fish and vegetables. There should be roughly 3 pieces of fish per skewer. Season all sides of each skewer with salt and pepper. Brush the balsamic mixture over all the skewers. Add the skewers to the grill and cook until there are clear grill marks on the flame side, 3 to 5 minutes. Flip the skewers and cook for an additional 3 to 5 minutes. Continue to rotate the skewers and cook on each side until all sides are cooked and have a slight char. Serve hot!

Note – Seafood Watch advises consumers to look for “harpoon and hand-line caught swordfish from the North Atlantic, eastern Pacific, U.S. and Canada as Best Choices.” Swordfish caught by international long line fleets often snags unwanted by catch, like sea turtles. (Long line caught swordfish from the U.S. Atlantic and Hawaii have strict by catch regulations which have resulted in a “Good Alternative” rating by Seafood Watch.

Master Chef Walter Potenza is the owner of Potenza Ristorante in Cranston, Chef Walters Cooking School and Chef Walters Fine Foods. His fields of expertise include Italian Regional Cooking, Historical Cooking from the Roman Empire to the Unification of Italy, Sephardic Jewish Italian Cooking, Terracotta Cooking, Diabetes and Celiac. Recipient of National and International accolades, awarded by the Italian Government as Ambassador of Italian Gastronomy in the World. Currently on ABC6 with Cooking Show “Eat Well." Check out the Chef's website and blog

X

Stay Connected — Free
Daily Email