by TasteFood
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TasteFood's Notes:
Expand1 medium yellow onion, grated, with juices Ask a question about this ingredient
1/4 cup extra-virgin olive oil Ask a question about this ingredient
1/4 cup soy sauce Ask a question about this ingredient
1/4 cup freshly squeezed lemon juice Ask a question about this ingredient
2 tablespoons Dijon mustard Ask a question about this ingredient
1 teaspoon freshly ground black pepper Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
2 1/2 pounds swordfish steaks, cut in 1 1/2" chunks Ask a question about this ingredient
12 bamboo skewers, pre-soaked Ask a question about this ingredient
flat leaf parsley for garnish Ask a question about this ingredient
Combine onion, olive oil, soy sauce, lemon juice, mustard, pepper and salt in a large bowl; whisk together.
Ask a question about this stepAdd fish to marinade and toss gently to coat. Refrigerate one hour and up to 3 hours.
Ask a question about this stepPreheat grill or oven broiler. Thread 4 pieces of fish on each skewer.
Ask a question about this stepGrill, turning, until fish is brown and just cooked through, 6-8 minutes. Arrange on platter and garnish with parsley leaves.
Ask a question about this stepOptional: Alternate swordfish chunks with 1" pieces of red onion, red and yellow bell pepper pieces.
Ask a question about this stepSaving this one!
Mmmm, this sounds wonderful.
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
simple and delicious. Thank you for sharing.