Skewered Swordfish with Bay and Lemon
More From Sunset
Amount per serving
- Calories: 203
- Calories from fat: 49%
- Protein: 23g
- Fat: 11g
- Saturated fat: 4.9g
- Carbohydrate: 5.4g
- Fiber: 0.0g
- Sodium: 162mg
- Cholesterol: 60mg
- 1 pound boned, skinned swordfish
- 2 lemons
- 10 fresh or dried bay leaves (3 to 4 in.), cut in half crosswise
- 2 tablespoons butter or margarine, melted
- Coarse salt (sea or kosher)
- 1. Rinse swordfish, drain, and cut into 1-inch chunks. Cut 1 lemon in half lengthwise, then cut halves crosswise into 1/4-inch slices. Discard seeds. Cut remaining lemon into wedges.
- 2. Thread swordfish onto metal skewers (10 to 12 in.), separating each piece alternately with a lemon slice then a bay leaf half.
- 3. Brush skewered foods with butter and sprinkle lightly with salt.
- 4. Prepare barbecue for direct heat.
- If using charcoal briquets, cover firegrate with a single, solid layer of ignited coals; let them burn down to desired heat. Set grill in place and measure heat.
- If using a gas barbecue, turn all burners to high and close lid for 10 minutes. Adjust burners to desired heat. Set grill in place and measure heat.
- When grill is hot (you can hold your hand at grill level only 2 to 3 seconds), lay fish on barbecue. Turn fish as needed, until opaque but still moist-looking in center of thickest part (cut to test), about 8 minutes.
- 5. Push foods from skewers and add salt and juice from lemon wedges to taste.
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