Grilled or Broiled Skewered Swordfish Chunks with Salmoriglio

1. 1

   Start a charcoal or gas grill, or preheat a broiler; the fire should be quite hot and the rack about 3 inches from the heat source.

2. 2

   Thread the fish onto 4 skewers (it will be easier to turn the fish if you use 2 skewers per kebab, for a total of 8 skewers, 4 kebabs).

3. 3

   Brush the fish with a little olive oil and sprinkle it with salt and pepper.

4. 4

   Combine the remaining oil, salt, pepper, garlic, and oregano in a small food processor and puree; the mixture should be smooth (scrape down the sides of the container if necessary).

5. 5

   Stir in the lemon juice and set aside.

6. 6

   Grill or broil the fish, turning as each side browns, a bit more than 2 minutes per side.

7. 7

   Swordfish is best cooked until tender but not dry; when a thin-bladed knife inserted into the center meets only a little resistance, its done.

8. 8

   Drizzle with the salmoriglio, garnish with the parsley, and serve.

9. 9

   Its nice to enhance the sauce with a tablespoon or 2 of capers when you do it this way: Use 2 steaks, each about a pound.

10. 10

    Put a large heavy skillet over medium high heat and wait a couple of minutes.

11. 11

    Add 2 or 3 tablespoons olive oil to the pan and cook the fish until nicely browned, 4 to 5 minutes; turn and cook until the fish is done.

12. 12

    Serve with the sauce.

* Per serving · 4 servings · Values may vary.