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Swordfish-Bacon Kebabs with Cilantro Gremolata

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Swordfish and Bacon Kebabs

Chef Ming Tsai  is a huge fan of grilling (even year round in Massachusetts) so this kebab dish is a natural go-to of his. Adding lemongrass to a traditionally Italian gremolata is his East/West contribution to the recipe. 

Adapted from "Food Network South Beach Food & Wine Festival Cookbook" by Lee Schrager and Julie Mautner. 

Click here to see 15 Easy Fish Recipes for Summer.

Ingredients

For the grill:

  • Nonstick cooking spray

For the gremolata:

  • 1 cup chopped fresh cilantro
  • 3 lemons, zested and juiced
  • 1 tablespoon minced garlic
  • 2 stalks lemongrass (white parts only), finely minced
  • ½ cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

For the kebabs:

  • 12 slices bacon
  • 1 ½ pounds center-cut swordfish, cut into 1-inch cubes
  • 1 pint cherry tomatoes
  • Salt and freshly ground black pepper

Tools:

  • Four 8-inch-long satay skewers, soaked in water

Directions

For the grill:

Prepare a hot grill, sprayed slick with cooking spray.

For the gremolata:

In a bowl, combine the cilantro, lemon zest and juice, garlic, lemongrass, and oil. Season with salt and pepper.

For the kebabs:

Assemble the kebabs by first skewering one end of a bacon slice and following with a swordfish cube. Weave the bacon in between the swordfish and tomatoes as you thread each onto the skewer. Lay the kebabs in a baking dish, and rub a third of the gremolata all over the kebabs. Let marinate for at least 20 minutes.

Season the kebabs with kosher salt and pepper and grill for about 8 minutes, or until the bacon is cooked through.

Arrange 2 skewers on each plate (satay plates if you have them), and serve with the remaining gremolata in a dipping bowl.