1 kg of swordfish
For the marinade:
2 tbsp of extra virgin olive oil
1 sliced small onion
1 csp of sweet paprika
2 chopped bay leaves
Sal, pepper
For the lemon sauce:
50 ml of extra virgin olive oil
50 ml of natural lemon juice
2 tbsp of finely chopped parsley
Sal, pepper
1
Start by cutting the swordfish into 3 cm thick slices. Remove the skin and cut the fish meat into 3 cm cubes.
2
Then, mix the marinade ingredients in a bowl. Add the fish and mix everything well in a bowl; put the covered container in the fridge for 3-4 hours. Stir intermittently.
3
Next, thread the fish cubes on skewer sticks and cook them on the grill for approximately 10 minutes; turn the skewers frequently so that they are done on all sides and occasionally "painting" with the marinade.
4
In a screw-top jar, combine the lemon sauce ingredients, close tightly and shake to emulsify properly.
5
Serve the hot skewers with the lemon sauce served separately.
CategoryMAIN COURSE
Ingredients
1 kg of swordfish
For the marinade:
2 tbsp of extra virgin olive oil
1 sliced small onion
1 csp of sweet paprika
2 chopped bay leaves
Sal, pepper
For the lemon sauce:
50 ml of extra virgin olive oil
50 ml of natural lemon juice
2 tbsp of finely chopped parsley
Sal, pepper
