Chimichurri Swordfish Kebabs Recipe - Private Chef in Rhode Island Chef Chelc

Hi!

How was everyone’s weekend? I had some of my friends visiting and we had the best time. There was LOTS of delicious food to be had. And I of course was the hired chef for the weekend 😉

We had such delicious meals all weekend, including my favorite grilled dish as of lately: Chimichurri Swordfish Kebabs.

I have been wanting to share this recipe for a while. I take zero credit for the creation of the recipe, this one is all Chef Maju. We have made these no less than 4 times in the past couple of months. The chimichurri sauce has not one, but two ingredients most people shy away from: fish sauce and anchovy. I promise you don’t pick up on either flavor, they both just add so much umami to the final dish.

These kebabs are SO flavorful.

I start by making the chimichurri which is both the marinade and the sauce. In the mix: parsley, anchovies , fish sauce, lemon juice, lemon zest, dried oregano, fresh oregano, garlic, calabrian chili paste, olive oil, salt and pepper

Once the marinade is put together, I then cut up the swordfish into about 2 inch cubes.

I remove the skin and cut around the blood lines of the swordfish. You can eat the whole filet but I just prefer only the lighter meat.

Toss the fish with the marinade and then cover and refrigerate for 1-4 hours.

Time for the veggies! I use a mix of grape tomatoes, red onion, yellow squash, zucchini, and bell pepper.

Assembly time. Theres no right or wrong way, but I like to put about 5 pieces of swordfish per skewer depending on the size of the skewers you have. I also highly recommend investing in a set of metal skewers vs. using throwaway wood ones. Wood skewers have to soak in water before you use them so they don’t burn and they are not as sturdy. Here’s a pair of metal ones from amazon that are similar to the ones I have.

After they are skewered take the remaining sauce and pour it over the skewers.

Time to grill. Preheat the grill to high heat.

These grill up fast. I grill them for about 45 seconds and then rotate them and repeat this process for about 4 minutes.

Chimichurri Swordfish Kebabs

Serves 6-8

Ingredients:

3 lbs swordfish, cut into 2 inch cubes
1 red onion, cut into 1 inch pieces
2 cups grape tomatoes
2 bell peppers, cut into 1 inch pieces
2 medium squash (zucchini or yellow) cut into 1 inch thick slices
3 bunches flat leaf parsley, just the leaves, finely chopped
3 tbsp fresh oregano, chopped
8 cloves garlic, grated (or finely minced)
7 anchovy filets, minced
¼ cup fish sauce
1.5 cup olive oil
Juice and zest of 2 lemons
1 tbsp calabrain chili (or red pepper flakes)
2 tbsp dried oregano
2 tbsp kosher salt
1 tbsp ground black pepper

Instructions:

Mix together marinade in a bowl: combine the parsley, olive oil, garlic, anchovy, fish sauce, juice and zest of 2 lemons, calabrian chili, fresh and dried oregano, salt, and pepper. Mix in the swordfish cubes, cover, and refrigerate for 1-4 hours.
Skewer the kebabs: alternating between the different vegetables and pieces of fish. Pour the remaining sauce over the swordfish kebabs.
Grill on a high heat for 45 seconds. Flip skewers over and grill for another 45 seconds. Repeat this for 4 minutes until the fish is tender to the touch.
Serve immediately. I personally like to take all the fish and vegetables off the skewers but you can serve a skewer (or 2) per person for a nicer presentation.

These are so, so tasty. Definitely one of my favorite summer meals. I served these with cous cous and a simple watermelon, feta, arugula salad.

In the mix went arugula, watermelon, feta cheese, pistachios, chives, seasoned with salt, pepper, a drizzle of olive oil, and a drizzle of balsamic vinegar.

For an appetizer we had an delicious mezze dip platter.