Watch Shea Gallante make Swordfish Kebabs with Summer Herb Pesto. Watch Shea Gallante make Swordfish Kebabs with Summer Herb Pesto.
[MUSIC] For this dish we're gonna make Grilled swordfish skewers which have some regular, basic swordfish wine that I have cut into a block. And we're gonna cut in in kinda one by one cubes. [BLANK_AUDIO] We're gonna kinda marinate these. Usually they only need to marinate for about 30, 40 minutes. So we just have some ginger root, just wanna slice it a little bit thin. [BLANK_AUDIO] And just kinda wanna put a piece on top of each cube of fish. And just wanna take a garlic clove, split it in half. And again, you wanna put a piece on top of each. We have lemongrass. So, this again, you just want to take it, and it's kind of fibrous, so you want to be careful with the sharp knife and you want to slice it. We're going to cover it with some olive oil, and we'll just let it marinate for about 30 to 40 minutes. So we have some zucchini and we cut it kind of in quarters and we're just gonna kind of take the seeds out just by laying the knife parallel to the cutting board and running it through. And then we flip it over and we kind of just want to make abstract shaped pieces, all in the same size though. I want to keep the size uniform. We're going to saute in vegetable oil. For me, it's a preference. It has a higher smoking point. I don't saute oil olive oil because it kind of changes the flavor of the oil. So we're going to add the cippolini onions because they're the biggest of the ingredients. We want to sweat them over low heat. We don't want to cook them all the way through. We want to cook them just to start to soften them. Now we're going to add the fennel. Especially with a skewer, you want everything to be kind of the same size. You want everything to be bite size pieces. The same size and uniform so when you're cooking it and when you're done, you can eat everything together. We're just about done. Again, we just want to start the cooking process. We don't want to cook them all the way through. One that I did ahead of time. It's been marinating in the cooler. So basically what you wanna do is you kinda wanna brush all those things off. [BLANK_AUDIO] For the assembly we're gonna use rosemary skewers today. So basically all this is, it's a rosemary branch. What I've done is I've stripped all of the little rosemary needles off of the branch. To make it even easier we going to take one more step and what we are going to do is this is just something I use in the kitchen that is very handy to me it is basically a metal chop stick what I am going to do is pierce a hole through my sword fish. Probably end up using about two of each vegetable and three pieces of fish for this. Also by piercing a hole like pre-drilling something so when you go to insert the skewer it is not going to break or crack in half on you. So you wanna build. You always wanna have the vegetables on the ends. Probably the sturdiest vegetable, which in this case is gonna be a zucchini. Gonna thread that on the bottom, and then what's better than a piece of zucchini with a piece of fennel. So we're gonna put one piece of fish, then we're gonna go with the tomato. [BLANK_AUDIO] I'm gonna go one onion. [BLANK_AUDIO] And a piece [UNKNOWN] [BLANK_AUDIO] That's definitely close to a meal in itself. So what we're gonna do is we wanna season it. Salt and pepper. I don't have a grill here, so what we're gonna do, the next best thing, is a cast iron grill pan. We want to get the really hot, like a properly seasoned device to grill with, and what that means is you want it hot and you want it to be able to, not stick. So, basically we're just gonna take any kind of old kitchen towel or something, something clean. And you wanna dip it in some canola oil. So you kind of wanna just season the pan and then we're gonna go right into the pan. You want it to cook evenly so you want to apply a little bit of pressure on it to make sure that everything's getting grilled. When you're grilling, especially like with swordfish, you kinda want to grill it until it's medium rare inside. You don't want to overcook it. For me, personally, most fish should be cooked to medium rare. It kinda gives more of the natural flavor of the fish, rather than, you know, kinda the dry, overcooked qualities that tend to be pretty common. You want to turn it. Get nice grill marks. If you notice it start smoking too much, you wanna pull it back off the heat and kinda maybe wipe if you have too much oil in the pan. But essentially you want just enough oil to season it. So we have the pesto that we made before. And alls we do is we lay a little bit of this down. [BLANK_AUDIO] Kinda like a bed. Get the skewer. Take it out of the pan. This is nicely cooked. What we have here is a little bit of orange zest. You just want to kind of lightly use a micro plain and use the outside portion. You don't want to take down deep. You want the citrus quality not the pit or the white in regards to a little bit of chili flakes. On top I'm gonna drizzle a little bit of extra virgin olive oil. For finishing you want to add a little bit of salt and pepper. We're not going to use sea salt at this point. We're going to use a little bit of Maldon salt, which is kinda like a large flake salt. And what it does, it doesn't have as much sodium and kind of that salty flavor. So we're just going to sprinkle a little bit on top and we're gonna go with a little bit of fresh pepper. I'm going to add a little bit of balsamic reduction. The plate. The acid'll work nicely with the, the herbs and the olive oil. And that's it, and al we have to do is just lay it on the plate and it's ready to eat. So here we have it, we have grilled swordfish [INAUDIBLE] with garden vegetables and a summer herb pesto. [MUSIC]