Grilled Swordfish Skewers with Herbs and Lemon

Swordfish cubes and summer vegetables grill quickly on skewers, then get a bright parsley-lemon dressing and a simple side of buttery couscous.

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

Outdoor grill · 8 skewers · Instant-read thermometer · Small saucepan · Mixing bowl · Small whisk

Avoid tough swordfish

Cut evenly sized cubes, turn the skewers often, and remove them as soon as the center reaches 145 F.

Finish off the heat

Add the parsley and lemon dressing after grilling to keep its fresh flavor vivid.

01. Soak wooden skewers in water for 20 minutes if needed, then heat and clean the grill to medium-high.

02. Toss fish and vegetables with 2 tbsp oil, lemon zest and half its juice, garlic, oregano, 1/2 tsp salt, and pepper; marinate only 10 minutes.

03. Stir parsley with the remaining oil and lemon juice, second garlic clove, and 1/4 tsp salt for the finishing dressing.

04. Boil water with 1/4 tsp salt, stir in couscous and butter, cover off heat for 5 minutes, then fluff.

05. Thread fish, onion, and zucchini loosely on 8 skewers so hot air can reach each piece.

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

07. Rest the skewers on a clean platter for 3 minutes, then spoon over the parsley-lemon dressing.

08. Divide fluffy couscous among four plates and serve the skewers hot with extra dressing.