Grilled Swordfish Kabobs w/ Briny Onion & Tomato Relish

My girlfriend Geraldine is a great cook.  She makes the BEST eggplant parm and the best pesto.  It's in her DNA (she is Italian American).

A few weeks ago, we went to a summer soiree at her home, and she made these wonderful swordfish kabobs.  I had to have the recipe!  

They have these wonderful briny onions (not pickled) and olive tomato salad that gets dressed on top just before serving.

This is also delicious the next day, cold for lunch.
The original recipe can be found here .

I bought a gorgeous, fresh line caught piece of swordfish, and it served 2 of us generously.  It made 4 large kabobs.

Reminder:  soak your bamboo skewers in water for at least 2 hours, so they don't burn on the grill.

Though the original recipe says marinate the fish only 30 minutes or so, I marinated my fish all day.  The longer the better.  The swordfish can handle it.

Here is how I made them:  (original recipe adapted from Plays Well with Butter).

1 1/2 lb. piece of swordfish, cut into 2" uniform cubes
1/4 c olive oil
2 cloves garlic, grated on a microplane
1 tsp cumin
1 tsp coriander
1 tsp smoked paprika (pimenton)
kosher salt & black pepper

I made my marinade in a jar and shook it up, as the recipe says.

Soak the bamboo skewers for at least 2 hours in water.

In a glass bowl, pour 3/4 of the marinade (reserving the rest for the end) over the swordfish cubes for at least 30 minutes, and up to a few hours.

Tomato Relish:

1/2 red onion, sliced thin
juice and zest of a lemon
1 tbsp capers
8 oz. of cherry tomatoes, halved
1/3 c of chopped Castelvetrano olives

Toss the onions in the lemon juice and zest and let sit in a bowl for about 15 minutes. 
Add in rest of ingredients and let sit on the counter for at least 30 minutes. I made my relish in the am, so it was nice and briny (and very juicy!).

Light a gas grill to 450F (my grill has a thermometer).

Lay the kebobs on the grill and cook 4 minutes on each side, keep turning them, so they are charred on all sides.   Remove to a platter and let rest 5 minutes.

Pour this luscious relish on top of the fish, and drizzle with the rest of the marinade.

I sprinkled fresh herbs on top for presentation.

This would also be great served over orzo.

So good!  My friends are the best cooks.


Geraldine Varaklis said…
You are too sweet my friend❤️And just like you, I love a simple meal with in-season ingredients! Thank you for the shoutout on this one. I have made(and eaten!) so many of your recipes and have enjoyed them all!!