This skewer, prepared by marinating diced swordfish in olive oil and spices and grilling it between bay leaves, is one of the indispensable flavors of outdoor summer tables. It aims for a lightly seared exterior and a juicy interior.
Toss the cubed swordfish with olive oil, lemon juice, red pepper flakes, oregano, salt and black pepper, then cover and let it rest in the refrigerator.
Thread the marinated fish cubes onto skewers in sequence with bay leaf, bell pepper and cherry tomatoes.
Cook the skewers on a hot grill, turning until lightly browned on every side. Note: if the fish cubes are overcooked they may fall apart, so be sure to turn each side quickly.
Important: Swordfish cooks quickly, so grilling it too long can dry it out; turn it without exceeding 3-4 minutes per side. Allergen: contains only fish.
Marinating the skewers for at least 30 minutes before cooking increases both the flavor and juiciness of the fish; if you have time, you can extend it to a few hours.
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