Chef Chad Colby uses fresh bay leaves on these fresh swordfish skewers, which imparts a lovely fragrance to the dish. Slideshow:  Grilled Fish Recipes 

Chad Colby
March 2014

Gallery

© Con Poulos

Recipe Summary

active:
45 mins
total:
1 hr 45 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender or mini food processor, pulse the parsley, garlic, crushed red pepper and olive oil to a thick puree. Season with salt and pepper and transfer to a bowl.

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  • Onto each of 4 long skewers, alternately thread a bay leaf, a piece of fish, a bay leaf and a slice of zucchini, repeating until each skewer has 3 pieces of fish, 3 slices of zucchini and 7 bay leaves. Season the skewers with salt and pepper and brush all over with the parsley sauce. Cover and refrigerate for 1 hour.

  • Light a grill or preheat a grill pan. Grill the skewers over moderate heat, turning, until the fish is lightly browned and cooked through, about 6 minutes. Transfer to a platter. Meanwhile, grill the lemon halves, cut side down, until charred, about 2 minutes. Serve the skewers with the grilled lemons. Discard the bay leaves.

Suggested Pairing

Herby, citrusy Vermentino from Italy's Ligurian coast was practically made for this dish.