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1
Preheat grill pan or outdoor grill to medium high heat.
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2
Cube swordfish into generous bite-size chunks.
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3
Zest 2 lemons and pile zest on cutting board.
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4
Add 4 cloves garlic to zest and chop garlic.
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5
Add about a teaspoon of coarse salt to garlic and lemon and combine with flat part of the knife.
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6
Chop parsley and mix into garlic and salt.
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7
Add a generous amount of coarse black pepper to the pile and mix together with your finger tips.
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8
Coat the swordfish in a few tablespoons evoo enough to coat it evenly, just eyeball it.
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9
Slather the lemon zest and garlic mixture all over the fish.
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10
The evoo will make it stick.
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11
Pile the cubes onto metal skewers, it should fill 2 (12-inch) skewers.
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12
Set the fish aside for 10 to 15 minutes.
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13
Cut up 1 of the zested lemons into wedges and reserve.
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14
Cut tuna steak into 6 small portions.
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15
Combine the zest of 2 oranges with the remaining 4 cloves garlic and chop.
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16
Add chopped rosemary to garlic and orange zest and combine with flat of knife.
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17
Add about 1/2 teaspoon coarse salt and about 1 teaspoon coarse black pepper to the mix.
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18
Place a few tablespoons balsamic vinegar and 1/4 cup evoo into a shallow dish.
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19
Add the orange-rosemary mixture and mix together.
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20
Add the fish and coat evenly in dressing and let stand 10 to 15 minutes.
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21
Peel oranges and slice into disks.
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22
Throw together a salad, such as Panzanella with The Works, below, then go back to the fish.
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23
When you are ready to eat, grill swordfish skewers 3 minutes on each side, 6 minute total.
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24
Slide from skewers and squeeze lemon juice over the fish.
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25
Cook tuna steaks 2 to 3 minutes on each side for pink, medium-rare fish, 4 minutes on each side for fully cooked fish.
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26
Serve tuna with sliced oranges alongside and scatter scallions over both.
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27
Each person should end up with 4 or 5 cubes of swordfish and 1 small tuna steak.
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28
Serve with salad.
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29
Combine all the salad ingredients in a large bowl and dress salad with lemon juice, red wine vinegar, evoo, and a splash of the hot pepper juice, then season with salt and pepper, to your taste.
