📝 About This Recipe
Transport your senses to the shores of the Aegean with Xifias, a quintessential Greek seafood dish that celebrates the meaty texture of fresh swordfish. Marinated in a vibrant blend of lemon, extra virgin olive oil, and fragrant wild oregano, these skewers are grilled to perfection until charred yet juicy. This recipe captures the simplicity and elegance of Greek island cooking, where high-quality ingredients are allowed to shine with minimal fuss.
🥗 Ingredients
The Swordfish and Marinade
- 2 pounds Fresh Swordfish Steaks (cut into 1.5-inch cubes)
- 1/2 cup Extra Virgin Olive Oil (high-quality Greek oil preferred)
- 1/4 cup Lemon Juice (freshly squeezed)
- 3 cloves Garlic (minced)
- 1 tablespoon Dried Greek Oregano (crushed between palms to release oils)
- 12-15 pieces Dried Bay Leaves (for threading between fish)
- to taste Sea Salt and Black Pepper
The Skewer Vegetables
- 1 large Red Onion (cut into 1-inch chunks)
- 1 large Green Bell Pepper (cut into 1-inch squares)
- 1 large Red Bell Pepper (cut into 1-inch squares)
- 8-10 pieces Cherry Tomatoes (whole)
Ladolemono Sauce and Garnish
- 1/4 cup Extra Virgin Olive Oil (for the finishing sauce)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1/2 teaspoon Dijon Mustard (to help emulsify)
- 2 tablespoons Fresh Parsley (finely chopped)
- 4 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
Pat the swordfish cubes dry with paper towels. Removing excess moisture ensures a better sear on the grill.
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2
In a large glass bowl or a resealable gallon bag, whisk together 1/2 cup olive oil, 1/4 cup lemon juice, minced garlic, dried oregano, salt, and pepper.
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3
Add the swordfish cubes to the marinade. Toss gently to coat every piece. Cover and refrigerate for 30 to 60 minutes. Do not exceed 2 hours, as the acid in the lemon will begin to 'cook' the fish and change its texture.
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4
If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
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5
Prepare the vegetables by cutting the onions and peppers into uniform sizes that match the swordfish cubes.
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6
Thread the skewers: Alternate a piece of swordfish, a bay leaf, a piece of onion, a piece of pepper, and another piece of fish. Add a cherry tomato at the end of each skewer for a pop of color.
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7
Preheat your outdoor grill or a cast-iron grill pan to medium-high heat (about 400°F/200°C). Lightly oil the grates using a brush or oiled paper towel.
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8
Place the skewers on the grill. Cook for 3-4 minutes per side, turning only once or twice. The swordfish is done when it is opaque throughout and has distinct grill marks.
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9
While the fish grills, prepare the Ladolemono sauce: Whisk the 1/4 cup olive oil, 2 tablespoons lemon juice, and Dijon mustard in a small bowl until thickened and creamy.
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10
Remove the skewers from the grill and place them on a warm platter. Cover loosely with foil and let them rest for 2-3 minutes.
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11
Drizzle the fresh Ladolemono sauce generously over the hot skewers and sprinkle with chopped fresh parsley.
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12
Serve immediately with extra lemon wedges on the side for guests to squeeze over their fish.
💡 Chef's Tips
Choose swordfish that is firm and smells like the ocean; the flesh should be ivory or slightly pink, never grey. If you don't like swordfish, this recipe works beautifully with monkfish or thick chunks of salmon. Using bay leaves directly on the skewer next to the fish infuses the meat with a subtle, smoky herbal aroma that is uniquely Greek. Avoid overcooking! Swordfish becomes tough and dry very quickly once it passes the medium-well stage. Ensure your grill is very hot before placing the skewers down to get those beautiful charred edges without overcooking the center.
🍽️ Serving Suggestions
Serve alongside a classic Horiatiki (Greek Village Salad) with plenty of feta and olives. Pair with roasted lemon potatoes (Patates Lemonates) to soak up the extra Ladolemono sauce. A chilled glass of Assyrtiko or a crisp Sauvignon Blanc perfectly complements the citrus notes. Warm, charred pita bread and a side of creamy Tzatziki make for a complete Mediterranean feast. Finish the meal with a light dessert of Greek yogurt drizzled with honey and walnuts.