Rosemary Swordfish Skewers with Sweet Pepper Salad

By Dixie8686

Recipes & Menus | recipes

Rosemary Swordfish Skewers with Sweet Pepper Salad
Use a colorful assortment of bell peppers in this salad. If you’ve got a farmers’ market nearby, try the often vast array of other sweet peppers available, like Gypsy, Lipstick, and Jimmy Nardello.

4 servings

active:

30 minutes

total:

30 minutes

Recipe by Soa Davies

Photograph by Romulo Yanes

August 2012

Ingredients

• 7 tablespoons extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 4 small assorted sweet peppers, 2 sliced into 1/4” rounds, 2 cut into strips
• 1/2 small onion, cut in half lengthwise, thinly sliced, soaked in ice water
• 1 jalapeño, seeded, thinly sliced
• 2 tablespoons Sherry vinegar
• 4 ounces arugula (about 8 cups loosely packed)
• Kosher salt, freshly ground pepper
• 1 pound 1”-thick swordfish steaks, trimmed, cut into 1” cubes
• 1 tablespoon (generous) minced fresh rosemary
• 1 lemon, quartered

Details

Servings 4
Cooking time 60mins
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. (Alternatively, heat a grill pan over medium-high heat.) Bring oil and garlic to a simmer in a small saucepan over medium heat and cook until garlic is toasted and light golden brown, about 6 minutes (remove from heat if garlic is cooking too quickly). Pour oil through a fine-mesh sieve into a small bowl and let cool. (The garlic could burn if left in the oil.) Reserve garlic chips for garnish.

Combine peppers, onion, jalapeño, vinegar, and 1/4 cup garlic oil in a large bowl. Add arugula; toss to coat. Season salad with salt and pepper. Let stand for 10 minutes.

Place 3–4 cubes swordfish on each skewer. Brush fish with remaining garlic oil; sprinkle with rosemary and season with salt and pepper.

Grill swordfish until just opaque in the center and lightly browned in spots, about 2 minutes on each of the 4 sides.

Divide salad among plates. Place a skewer atop each. Garnish with garlic chips and lemon quarters for squeezing over.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out our Summer Salads Slideshow.