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Buying fish the totally easy way: Swordfish Kebabs

May 2, 2007

Swordfish is delicious

When Crystal and I were at the Roche buying taco supplies, we saw the most glorious looking swordfish kebabs at the fish counter, and we had to have them. It seems a little silly posting about about this, because I kind of feel like there wasn’t too much cooking involved, but it was so delicious I have to.

I’m still teaching myself to like fish, and the more steaky things like tuna and swordfish are big favorites. Too bad they are so expensive (four of these kebabs cost us $20!). I will have to give up delicious things like this when I’m a poor student. I was also completely drawn in by skewered meat: We ate a ton of kebabs when I was growing up, but it’s something I never make anymore. That might have to change this summer.

I don’t have a grill at my house, but these cooked up perfectly under the broiler, and in about 10 minutes. If your fish market doesn’t sell them already skewered, they would be pretty easy to put together, I suspect. Just cut a red pepper, a yellow pepper, and a red onion into 1-inch pieces, and one large swordfish steak (about 1 pound?) into two-inch chunks, and get some cherry tomatoes. Soak the skewers first, unless you’re using metal, so they don’t catch on fire, then just skewer everything in a pretty pattern. Voila, fancy skewers.

More kebab

I didn’t put a ton of effort into this, but the simplicity was part of what made it so awesome. I just chopped up a small handful of parsley and mixed it with some olive oil. I basted the kebabs all over with the parsley oil, and put them under the broiler (about 5 inches from the heat) for 5 minutes on each side. Then I mixed the leftover parsley oil with some lemon juice and salt and pepper. I laid the skewers on a bed of romaine, spinach, arugula, and radicchio (supermarket organic, from a bag), and drizzled the lemon parsley vinaigrette all over it all. Easy peasy.

The tomatoes were cooked perfectly, and were all sweet and smooshy. The swordfish buttery and cooked just through, but not dried out. The peppers were just barely browned. Everything was perfect. It seriously felt like summer. It even looks like summer, all colorful and leafy.

Lettuce bedded kebabs

Why is it that I’m only discovering expensive food I love months before I will no longer be able to afford it? So sad…

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