grilled swordfish

Some of my earliest food memories surround my grandfather on the grill, cooking us up some freshly caught swordfish.

Both he and my grandmother fished for marlin/swordfish, and we always had some on hand. it was probably one of the first seafoods I had, because I never remember not eating it.

As such, it’s also probably my favorite fish to have, when it’s prepared properly, and I always enjoy it grilled for that exact reason.

This grilled and cubed swordfish gets its flavor from greek freak seasoning, and it’s a mediterranean flavor bomb for your mouth.

It’s easy to make, and pairs perfectly with a greek salad relish, tzatziki sauce all served over rice pilaf.

Ingredients:

1 1/2 lbs swordfish, skin removed and cubed in 1 inchish pieces

1/4 cup evoo

juice of 1 lemon

1 1/2 Tbsp greek freak seasoning

1 tsp salt

box of your favorite pilaf

Directions:

Soak bamboo skewers in cold water 2 hours before grilling, to prevent fire.

Add cubed swordfish to a bowl. Top with evoo, salt, lemon juice and greek freak seasoning. Toss to combine.

Set swordfish in fridge to marinate for 1 1/2 hours prior to grilling.

Prepare pilaf according to directions.

Remove swordfish from fridge, and place cubes on skewers, doing your best to make sure that the sizes match up to ensure even cooking.

Preheat grill to medium heat.

Grill skewers directly over heat. Cook all 4 sides for 3 minutes per side, covering grill in between turning.

Remove from grill and serve over pilaf.

Top with tzatziki, and serve with greek relish salad, if you desire.