Gremolada Swordfish Skewers

1. 1

   Heat a gas or charcoal grill with a medium-hot fire, or heat a stovetop grill pan over medium.

2. 2

   Zest and juice one of the lemons to get 2 teaspoons zest and 3 tablespoons juice; reserve.

3. 3

   Cut remaining 3 lemons into thin slices.

4. 4

   To make gremolada, toss lemon zest, parsley, garlic, 1/4 teaspoon of the salt, and pepper in a small bowl with a fork until combined.

5. 5

   In a large bowl, toss swordfish pieces with reserved lemon juice, olive oil, red pepper flakes, and remaining salt.

6. 6

   Alternately thread 4 lemon slices and 3 swordfish chunks onto each of eight 10-inch metal skewers.

7. 7

   Grill skewers 8 to 10 minutes, flipping halfway through, or until fish is cooked through.

8. 8

   To serve, place 2 skewers on each plate and sprinkle with gremolada.

9. 9

   Drizzle with olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.