Grill week continues with Swordfish Kabobs. This was my first foray into the fish kabob world. I’ve grilled fish before, but I’ve never grilled fish using my new grilling technique of elevated grilling.
We were given Swordfish by Friends & Farms, along with fresh tomatoes, cucumbers, ricotta, and zucchini. I was pressed for time to make dinner, so I decided grilling the fish would be easiest, and most importantly, would not require that much clean up.
Swordfish is optimal for fish kabobs; the reason being is that it’s a firm fish. So it will hold up even after it’s cooked. It’s also an oily fish so you have to be careful not to burn the fish too much while grilling. (Oil drips, causing flames, causing burnt food.)
What’s Shirazi Salad?
Shirazi salad (or Salad Shirazi if you are speaking Farsi), is a traditional Iranian salad that originates from the Iranian city of Shiraz. Typically it’s served with dry mint, red onions, tomatoes, and Persian cucumbers. Its dressing is usually lemon juice, olive oil and sometimes vinegar. This was a staple salad in my childhood, and it’s always been one of my favorites. I didn’t go 100% traditional with my Shirazi Salad, but you can if you want.
1 Peeled Cucumber, Diced (I didn’t have Persian Cucumbers on hand so I just used the ones from the farm)
2 Diced Tomatoes
1 Tbsp. Olive Oil
1 Tbsp. White Balsamic Vinegar from Trader Joe’s
1 Tsp. Salt
1 Tsp. Pepper
6 Tbsp. Whole Milk Ricotta Cheese
Some Sprouts to Garnish
Mix together the cucumbers and tomatoes. Then add the olive oil, vinegar, salt & pepper. Once they are all mixed together, top with the Ricotta cheese.
Swordfish Kabobs (Serves 2)
2 Swordfish Steaks
4 Tbsp. of Brewed Saffron Water (Saffron is used extensively in Iranian cooking. Many Westerners will waste their Saffron when they cook. Here is a great tip for stretching your Saffron, courtesy of My Persian Kitchen)
1 Tbsp. Salt
1 Tbsp. Pepper
1 Tbsp. Olive Oil
2 Kabob Skewers
2 Tbsp. Sour Cream
1 Tbsp. Lemon Juice
1 Tbsp. Mayo
2 Zucchini, Sliced Lengthwise (just set them on the grill grates and grill to your preference)
Get your grill going using the chimney I referred to in our Koobideh article.
Mix together the lemon juice, mayo, and sour cream for a mild sauce for your kabobs. Be careful not to put too much on, as swordfish is very rich and with the sauce it can become a little overwhelming.
Cut up the swordfish into squares and put into a mixing bowl. Then apply 1 tbsp of the Saffron water, the salt, pepper, and olive oil to the fish. Then mix it all together, I worked the fish in a mixing bowl with my hand.
Then put the kabobs on the skewers. Once your grill is nice and hot, place them on your bricks on the grill and rotate them until cooked.
Here is a visual explanation: