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Grilled Swordfish Kebabs With Golden Raisin Chimichurri
![Grilled Swordfish Kebabs With Golden Raisin Chimichurri](https://static01.nyt.com/images/2018/07/04/dining/04woodrex1/merlin_139044030_30031ba4-0ee5-4767-b821-c6cb1b2fb6f6-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 2pounds swordfish steaks (at least 1½ inches thick), skinned and cut into 1½-inch chunks
- 12bay leaves (preferably fresh)
- 2lemons, halved lengthwise and then cut crosswise into ¼-inch slices, seeds removed, plus 1 whole lemon for squeezing
- Coarse sea salt and ground black pepper
- 2tablespoons chopped fresh oregano
- Extra-virgin olive oil
- ½cup golden raisins
- 1cup boiling water
- ¾cup plus 2 tablespoons extra-virgin olive oil
- 1bunch flat-leaf parsley, washed, shaken dry and stemmed
- ¼cup stemmed fresh oregano
- 1tablespoon fresh thyme leaves
- 2cloves garlic, minced
- 3tablespoons sherry vinegar, or to taste
- 2tablespoons fresh lemon juice
- ½teaspoon red-pepper flakes
For the Kebabs
For the Golden Raisin Chimichurri
Preparation
- Step 1
Make the kebabs: Thread the swordfish, bay leaves and lemon slices alternately onto flat bamboo or metal skewers. Arrange in a nonreactive baking dish. Season the kebabs on all sides with salt and pepper. Squeeze the juice from the remaining lemon over them. Sprinkle with oregano and drizzle with olive oil. Turn the kebabs a few times to coat with the flavorings and marinate in the refrigerator for 30 minutes.
- Step 2
Meanwhile, make the chimichurri: Place the raisins in a heatproof mixing bowl. Pour boiling water over them and stir in 2 tablespoons olive oil. Let raisins soak for 15 minutes.
- Step 3
Finely chop parsley, oregano, thyme and garlic in a food processor. Gradually work in ¾ cup olive oil, sherry vinegar, lemon juice, red-pepper flakes, salt and pepper to taste; the chimichurri should be highly seasoned.
- Step 4
Drain raisins well and add them to the chimichurri. Pulse the processor a few times to mix, but leave the raisins mostly whole. Transfer ¾ cup of the chimichurri to a small bowl for basting, and transfer the rest to a serving bowl.
- Step 5
Meanwhile, build a wood fire in your grill with a hot zone for searing and a medium zone for cooking. (You can do the same with charcoal. If you’re using a gas grill, place a few hardwood chunks between the Flavorizer bars or over the burners. Heat one burner on high heat and additional burners on medium heat, adjusting the heat as necessary.) Brush and oil the grill grate.
- Step 6
Arrange the kebabs over the hot fire and grill until the fish is browned and sizzling and cooked through, 2 to 3 minutes per side, 8 to 12 minutes in all. Move kebabs to the medium zone if they start to burn. Baste with a little of the reserved chimichurri as the kebabs cook.
- Step 7
Serve the kebabs with the remaining chimichurri on the side for spooning over the fish.
Private Notes
Cooking Notes
These were delicious. The chimichurri needs substantial modifications though. I largely followed the recipe but the parsley/oil ratio was way off. Ended up using about 2.5 cups of chopped parsley and drizzled in about 1/3 cup of oil (more than that would have been too oily). I adjusted sherry vinegar and lemon juice to taste and added salt. The golden raisins really made this. Also didn't baste with the chimichurri, just used it as a sauce. It was a huge hit.
No Raisins Cilantro for parsley Curry leaves for bay
If you have access to a lemon tree, fresh lemon leaves are a nice option instead of bay leaves.
Used cilantro instead of parsley and cooked under the broiler because we ran out of gas for our grill. Absolutely delicious.
This dish came out amazing. I swapped dried Oregano bc I didn’t have fresh and it was just fine. Grilled these on a small gas grill covered w foil and they grilled beautifully.
5 Stars! This was fabulous. The swordfish picked up the flavors of the bay leaves and lemon, and the sauce was a perfect addition. And it was a beautiful dish to serve.
The chimicurri is the best I’ve ever had. Delicious with the swordfish.
This recipe is amazing and forgiving! I always try to make the recipe as is the first time, but only had dried bay leaves and didn’t use. Didn’t have enough fresh oregano (mine had gone to flower, but used it anyway) and took the recommendations and added mint. So good!!!!!
Even though I made quite a few changes, I really liked this recipe and I think it’s quite versatile/adaptable. I broiled the skewers because I don’t have a grill. I skipped the bay leaves because I didn’t have any. I made the chimichuri with cilantro and mint because I am not a big fan of parsley. I served this with a farro, tomato and cucumber salad and it made a great meal.
Delicious recipe….don’t omit the raisins. They make the sauce. I also used less oil. Rather than measure, I tasted and added oil, and adjusted seasonings as it was in the food processor. It was too hot to grill outside so i broiled the fish in the oven. Came out perfectly.
Swordfish should not be eaten in any amount besides very sparingly due to its high mercury content.
According to most sources the amount of swordfish you'd have to consume before the mercury in it became a problem for your health is laughably high. You'd essentially need to be eating it as a main staple in your weekly diet.
Sounds delicious, but for the insane price of swordfish. What is the best, lower cost alternative fish?
Swordfish is known to be very high in mercury, so it should be avoided. I’m anxious to try this version of chimichurri with another type of fish.
Swordfish is totally fine to eat in moderation unless you are a small child or pregnant woman.
who can afford to buy swordfish? $25 a pound at our local discount supermarket.
Just purchased in the frozen section of Trader Joe's for $9.99/lb. Shhhh! Let's keep this secret between us!
This dish came out amazing. I swapped dried Oregano bc I didn’t have fresh and it was just fine. Grilled these on a small gas grill covered w foil and they grilled beautifully.
This came out so great. I made zero modifications and loved the chimichurri and the swordfish. I always have wanted to try cooking swordfish and this looked like a great recipe to make sure I was not overcooking or drying it out, and it was! It came out great. I definitely will make this again.
Made just the chimichurri and served over baked cod. I prepared the chimichurri mostly as written but reduced the oil as some have suggested. Such an excellent blend of flavors and beautiful. Highly recommend.
Used cilantro instead of parsley and cooked under the broiler because we ran out of gas for our grill. Absolutely delicious.
1/3 cup oil and add 1 tablespoon capers if desired
If you have access to a lemon tree, fresh lemon leaves are a nice option instead of bay leaves.
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