Marinated swordfish skewers

DifficultyBeginner
Yields6 Servings
Prep Time4 hrs 10 minsCook Time10 minsTotal Time4 hrs 20 mins
 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.

Category

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

Directions

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.

Marinated swordfish skewers
IngredientsDirections
Cold melon balls with Greek yogurt
Next Post