A simple turmeric rub plus a drizzle of chopped pistachios and spicy harissa equals immense flavor on these juicy swordfish skewers. Cut through the heat with a chilled white or rosé, such as a lightly fizzy Portuguese Vinho Verde.

Robby Melvin
This Story Originally Appeared On coastalliving.com

Gallery

Credit: Greg DuPree

Recipe Summary test

active:
25 mins
total:
55 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together turmeric, 1 teaspoon of the salt, and ½ teaspoon of the pepper in a small bowl. Toss together swordfish and 2 tablespoons of the olive oil; rub with turmeric mixture until well coated. Cover and refrigerate 30 minutes.

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  • Preheat grill to medium (350°F to 400°F). Thread fish onto wooden skewers. Place skewers on oiled grates; grill, covered, 6 minutes per side.

  • Meanwhile, whisk together harissa, white wine vinegar, orange juice, and remaining 3 tablespoons and 1 teaspoon olive oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl.

  • Transfer skewers from grill to a serving platter. Stir together pistachios, cilantro-and-parsley mix, and orange zest in a small bowl. Drizzle harissa mixture over swordfish. Sprinkle with pistachio mixture, and serve immediately.

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