Fish and Marinade
- 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
Combine swordfish cubes with all marinade ingredients in a bowl and mix well. Cover and refrigerate for at least two hours.
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
Combine ingredients in the bowl of a food processor and pulse together for 15 seconds. Scrape down sides of the bowl and pulse for an additional 15 seconds or until desired consistency has been reached. Transfer the salsa verde to a covered container and refrigerate until use.
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
To assemble the brochettes, alternate pieces of swordfish, mushroom, and onion on each skewer. Be sure to remove the lemon zest and mint from the swordfish. Brush each brochette with olive oil and season with salt and freshly ground black pepper.
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
