📝 About This Recipe
Transport your senses to the Greek islands with this luxurious pescatarian twist on the classic street food staple. Swordfish is the 'steak of the sea,' offering a meaty, firm texture that stands up beautifully to the intense heat of the grill while absorbing a vibrant marinade of cold-pressed olive oil, citrus, and wild herbs. Served with a charred lemon-oregano gremolata, these skewers deliver a perfect balance of smoky char and zesty Mediterranean freshness.
🥗 Ingredients
The Swordfish & Marinade
- 1.5 pounds Fresh Swordfish Steaks (cut into 1.25-inch uniform cubes)
- 1/4 cups Extra Virgin Olive Oil (high-quality Greek oil preferred)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 tablespoon Dried Greek Oregano (crushed between palms to release oils)
- 3 cloves Garlic (minced into a paste)
- 1/2 teaspoon Smoked Paprika (for a hint of earthiness)
- 1 teaspoon Kosher Salt and Black Pepper (or to taste)
Vegetable Components
- 1 large Red Onion (cut into 1-inch petals)
- 8-10 pieces Bay Leaves (fresh if possible, for aromatic threading)
- 1 Lemon (cut into thin half-moons)
Lemon-Oregano Gremolata
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 tablespoon Lemon Zest (from 1 large lemon)
- 1 tablespoon Capers (drained and roughly chopped)
- 1/4 teaspoon Red Chili Flakes (optional, for subtle heat)
👨🍳 Instructions
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1
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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2
Pat the swordfish cubes dry with paper towels. Removing excess moisture ensures a better sear and prevents steaming.
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3
In a large glass bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, salt, and pepper.
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4
Add the swordfish cubes to the marinade, tossing gently to coat every side. Cover and refrigerate for 30 minutes—do not exceed 45 minutes or the acid will 'cook' the fish.
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5
While the fish marinates, prepare the gremolata by mixing the chopped parsley, lemon zest, chopped capers, and chili flakes in a small ramekin. Set aside.
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6
Preheat your grill or grill pan to medium-high heat (about 400°F/200°C). Lightly oil the grates using a rolled-up paper towel dipped in vegetable oil.
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7
Thread the skewers: Alternate between a piece of swordfish, a petal of red onion, a lemon half-moon, and a bay leaf. Aim for 4-5 pieces of fish per skewer.
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8
Place the skewers on the hot grill. Let them sear undisturbed for 3-4 minutes until dark grill marks appear and the fish releases easily from the grate.
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9
Flip the skewers and cook for another 3-4 minutes. The swordfish should be opaque throughout but still juicy; an internal temperature of 130-135°F is ideal.
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10
During the last minute of cooking, lightly toast your pita bread on the edge of the grill.
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11
Remove skewers from the grill and transfer to a warm platter. Tent loosely with foil and let rest for 2 minutes.
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12
Sprinkle the fresh gremolata generously over the hot skewers and finish with a final drizzle of extra virgin olive oil before serving.
💡 Chef's Tips
Choose swordfish that is firm and ivory-pink; avoid any with dark brown spots or a strong 'fishy' odor. Cut your fish and vegetables into uniform sizes so they all make contact with the grill surface simultaneously. Don't over-marinate! Because swordfish is lean, the lemon juice can make the texture mushy if left for more than an hour. If you don't have fresh bay leaves, soak dried ones in warm water for 10 minutes so they don't shatter when threaded. Use a high-smoke point oil for the grates, but keep your high-quality EVOO for the marinade and finishing touch.
🍽️ Serving Suggestions
Serve alongside a bowl of chilled, thick Tzatziki sauce for dipping. Pair with a crisp Greek Horiatiki salad (tomatoes, cucumbers, olives, and feta). A side of lemon-herb roasted potatoes or fluffy couscous works beautifully to soak up the juices. For a beverage, a chilled glass of Assyrtiko wine or a light lager with a lime wedge is perfection. Serve inside warm pita pockets with shredded lettuce and sliced tomatoes for a handheld meal.