Grilled Swordfish with Salsa Verde
Fish and Marinade
Meyer Lemon Salsa Verde
Brochettes
Clean and season the grill surface with oil. Grill brochettes to desired doneness and drizzle each brochette with Meyer Lemon Salsa Verde before serving.
Yield: 12 10" brochettes
Suggested Wine Pairings: Albarino, Sauvignon Blanc, Riesling, Gewurztraminer, Gruner Veltliner
- 1 1/2 pounds swordfish, trimmed and cut into cubes
- 4 ounces extra virgin olive oil
- Chili flakes
- 1 tablespoon pepper, black, cracked
- 5 cloves garlic, sliced
- 1 lemon zest
- 1 bunch mint, bruised with the back of a knife
Meyer Lemon Salsa Verde
- 1 bunch Italian parsley
- 10 mint leaves
- 2 garlic cloves
- Zest of Meyer lemon
- Juice of Meyer lemon
- 2 tablespoons capers, rinsed and drained
- 3 anchovy fillets, large, oil-packed
- 4 ounces extra virgin olive oil
- Salt to taste
- Black pepper, ground, to taste
Brochettes
- 36 button mushrooms
- 36 red pear onions, blanched and peeled
- 12 10" bamboo skewers, soaked in water for 20 minutes
- Olive oil as needed
- Salt to taste
- Black pepper, freshly ground to taste
- 6 ounces Meyer Lemon Salsa Verde
Clean and season the grill surface with oil. Grill brochettes to desired doneness and drizzle each brochette with Meyer Lemon Salsa Verde before serving.
Yield: 12 10" brochettes
Suggested Wine Pairings: Albarino, Sauvignon Blanc, Riesling, Gewurztraminer, Gruner Veltliner