Target: 6 × 4 inches · landscape

Grilled Swordfish Skewers with Herbs and Lemon

52 min · 4 servings

Ingredients

□ 1 1/2 lb skinless swordfish steaks, cut into 1 1/4-inch cubes

□ 1 medium red onion, cut into 1 1/4-inch chunks

□ 1 medium zucchini, cut into 1-inch half-moons

□ 3 tbsp extra-virgin olive oil, divided

□ 1 lemon, zested and juiced

□ 2 garlic cloves, finely grated, divided

□ 1 tsp dried oregano

□ 1 tsp kosher salt, divided

□ 1/2 tsp freshly ground black pepper

□ 1/4 cup chopped fresh flat-leaf parsley

□ 1 cup dry couscous

□ 1 cup water

□ 1 tbsp unsalted butter

Directions

1. Soak wood skewers 20 minutes; heat grill to medium-high. Season fish and vegetables with oil, lemon, garlic, oregano, salt, and pepper; mix parsley dressing.

2. Steam couscous with salted water and butter. Thread fish, onion, and zucchini loosely on 8 skewers.

3. Grill 8–10 minutes, turning every 2 minutes, until the fish reaches 145 F and vegetables brown.

4. Rest 3 minutes, spoon over parsley-lemon dressing, and serve with fluffed couscous.

Cook’s note: Keep a little space between pieces so the swordfish and vegetables brown instead of steaming.