Fish with a firm structure, like the swordfish here, but also tuna and mahi-mahi, holds up best when cut into pieces and skewered for these herb-lashed skewers. Slideshow: More Seafood Recipes 

Daniele Uditi
June 2017

Gallery

Credit: © Abby Hocking

Recipe Summary

active:
30 mins
total:
1 hr 30 mins
Yield:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, mix the parsley with the oregano, garlic, chile, orange zest, lemon zest and olive oil. Season with salt and pepper. Add the swordfish, shrimp and scallops and toss to coat. Cover and refrigerate for 1 hour.

    Advertisement
  • Light a grill or preheat a grill pan. On each of six 10-inch skewers, thread a piece of swordfish, a shrimp and a scallop. Grill the skewers over moderate heat, turning once, until the fish is lightly charred and cooked through, about 6 minutes. Transfer to a platter and serve.

Serve With

Shaved fennel tossed with chopped parsley, lemon juice and extra-virgin olive oil.

Advertisement