Meaty swordfish is rubbed with spices and grilled with mushrooms and red onions in this fun take on kebabs. We brush them with a spicy, garlicky herb oil for a fresh and assertive punch of flavor.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- Vegetable oil, for the grill
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped scallions
- 2 tablespoons red wine vinegar
- 1 clove garlic
- 1/4 teaspoon red pepper flakes
- Kosher salt
- 2 pounds center-cut swordfish, skin removed, cut into 1-to-1 1/2-inch pieces
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 4 ounces shiitake mushrooms, stemmed and halved or quartered if large
- 1 red onion, quartered
Instructions
- Preheat a grill to medium and brush the grates with vegetable oil. Combine 1/2 cup olive oil, the parsley, cilantro, scallions, vinegar and garlic in a blender and pulse until combined. Add the red pepper flakes and season with salt. Pour half of the herb oil into a bowl; set aside for serving.
- Toss the swordfish with the remaining 1 tablespoon olive oil, the cumin and coriander in a bowl; season with salt. Thread the swordfish, mushrooms and red onion onto eight 10-inch skewers. Grill the kebabs until just marked, about 2 minutes per side, then continue cooking, turning and brushing with the remaining herb oil, until just cooked through, 5 to 6 more minutes. Drizzle with the reserved herb oil.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 665 |
| Total Fat | 50 g |
| Saturated Fat | 8 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 46 g |
| Cholesterol | 150 mg |
| Sodium | 781 mg |