Skewered Swordfish with Vegetables &Fresh Herbs (Gr)

Swordfish holds up to the grill better than almost any other fish. Its firm, meaty texture won’t flake apart on the skewer, which makes it ideal for kebabs loaded with vegetables.

The real star here is the basil herb butter you brush on right after grilling. That residual heat melts it into every crevice of the fish and veggies, creating a glossy, fragrant coating you can smell from across the yard.

Letting the skewers rest at room temperature for 20 minutes before grilling isn’t optional. Cold fish on a hot grill sticks and cooks unevenly. That rest brings everything to the same temperature so the swordfish and vegetables finish at the same time.

Pro Tips

• Cut swordfish into thick chunks. Thin pieces overcook fast on the grill and dry out. Aim for 1 ½ inch cubes.
• Roast the shallots first. Raw shallots won’t cook through in 10 minutes of grilling. Roasting them ahead means they’re sweet and tender by the time the fish is done.
• Use metal skewers or soak wooden ones for at least 30 minutes to prevent burning.
• Don’t skimp on the herb butter. Brush it on generously the moment the skewers come off the grill so it melts and pools.

Variations

• Mediterranean twist: Add chunks of zucchini and swap basil for oregano and a pinch of crushed red pepper in the herb butter.
• Citrus herb butter: Mix lemon zest and fresh dill into the butter for a brighter, more delicate finish.
• Swap the fish: Tuna steaks or jumbo shrimp work great with the same marinade and grilling time.