Rosemary Swordfish Skewers With Sweet Pepper Salad

Name: Rosemary Swordfish Skewers With Sweet Pepper Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 tablespoons extra virgin olive oil; 3 garlic cloves, thinly sliced; 4 small assorted sweet peppers, 2 sliced into 1/4-inch rounds, 2 cut into thin strips; 12 small onion, cut in half lengthwise, thinly sliced, soaked in ice water; 1 jalapeno, seeded, thinly sliced; 2 tablespoons sherry wine vinegar; 4 ounces arugula (about 8 cups loosely packed); kosher salt, freshly ground pepper; 1 lb swordfish steak, trimmed, cut into 1-inch cubes (about 1-inch thick); 1 tablespoon generous minced fresh rosemary; 1 lemon, quartered

Servings: persons

7 tablespoons extra virgin olive oil
3 garlic cloves, thinly sliced
4 small assorted sweet peppers, 2 sliced into 1/4-inch rounds, 2 cut into thin strips
12 small onion, cut in half lengthwise, thinly sliced, soaked in ice water
1 jalapeno, seeded, thinly sliced
2 tablespoons sherry wine vinegar
4 ounces arugula (about 8 cups loosely packed)
kosher salt, freshly ground pepper
1 lb swordfish steak, trimmed, cut into 1-inch cubes (about 1-inch thick)
1 tablespoon generous minced fresh rosemary
1 lemon, quartered

1
Build a medium fire in a charcoal grill, or heat a gas grill to medium-high.
2
(Alternatively, heat a grill pan over medium-high heat).
3
Bring oil and garlic to a simmer in a small saucepan over medium heat and cook until garlic is toasted and light golden brown, about 6 minutes (remove from heat if garlic is cooking too quickly).
4
Pour oil through a fine mesh sieve into a small bowl and let cool.
5
(The garlic could burn if left in the oil).
6
Reserve garlic chips for garnish.
7
Combine peppers, onion, jalapeno, vinegar, and 1/4 cup garlic oil in a large bowl.
8
Add arugula; toss to coat.
9
Season salad with salt and pepper.
10
Let stand for 10 minutes.
11
Place 3-4 cubes swordfish on each skewer.
12
Brush fish with remaining garlic oil; sprinkle with rosemary and season with salt and pepper.
13
Grill swordfish until just opaque in the center and lightly browned in spots, about 2 minutes on each of the 4 sides.
14
Divide salad among plates.
15
Place a skewer atop each.
16
Garnish with garlic chips and lemon quarters for squeezing over.

755

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 7 tablespoons extra virgin olive oil, 3 garlic cloves, thinly sliced, 4 small assorted sweet peppers, 2 sliced into 1/4-inch rounds, 2 cut into thin strips, 12 small onion, cut in half lengthwise, thinly sliced, soaked in ice water, and more.

Yes, Rosemary Swordfish Skewers With Sweet Pepper Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!