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After being gifted a beautiful piece of swordfish loin by a friend returning from a fishing trip in Mexico, I knew I wanted to do something fun with it. Should I roast it whole? Grill it as steaks? Confit it in fat? The fish hung out in my freezer for a while as I tried to decide.
Sometime later, I was having a party and cooking a vaguely South Asian-themed appetizer spread for it. Hmmm, maybe I could serve up the swordfish so everyone could try it? Most people up here in Ontario, Canada never get the chance to try fish like swordfish, so it could be fun.
I decided the best way to serve the fish up to a crowd was by making skewers or kebabs, which I’d cook under the broiler instead of the grill since there was already a foot of snow on the ground outside.
Success! The swordfish – cut into chunks, marinated in spiced yogurt, threaded onto skewers, and broiled – turned out great and was a big hit at the party. The small amount of leftovers got shredded and tossed into a salad with cubed mango and a lime vinaigrette the next day, thereby making two incredible meals!
Makes: 9-12 skewers
Time to make: 10 minutes, plus 3-12 hour marinating time
Also works with: sailfish, shark, any very firm fish
Looking for more kebab recipes? Try out this Elk and Eggplant Kebab recipe!
Try our Delicious Wild Fish and Game Spice Blends!