Grilled Swordfish Kabobs with Garlic Yogurt Sauce

It felt so good uncovering the grill this afternoon; a turning point in the season. It's been particularly wet and chilly here these last few weeks. The rain we needed. The cold temps, not so much. But now everything is blooming and the sun is shining bright. Despite my love of all things cooked over an open flame, I can count on one hand the number of times I've used a grill. Which is why Eric seemed so surprised last night when I asked him if the propane tank was full. Immediately, he wanted to know what I was planning. I tried to appear hurt, as if it were offensive for him to think that I was incapable of using the grill. "I want to make something for the blog. Thinking kabobs." He gave me a skeptical look and informed me that the tank was actually empty and I'd have to go get that filled. So today became all about getting this grill working. Once I got the propane, I went shopping, and then prepped, cooked and photographed these skewers. And now I'm writing all about it. Ok, this post is getting a bit meta. 

I've always been a fan of swordfish, especially when a craving for chicken comes over me. It holds up beautifully on the grill and only takes a few minutes of cooking time. Let's take a moment for the veggies, shall we? I was tempted to go with cherry tomatoes, but sweet red pepper and charred red onion were what I was feeling, so that's where I went. And the sauce? So simple, so delicious. It may leave you with garlic breath for a little bit, but it's totally worth it.

GRILLED SWORDFISH KABOBS WITH GARLIC YOGURT SAUCE 

SERVINGS
Serves 4

INGREDIENTS
For the kabobs
2 lbs swordfish, skinned and cut into 1 inch cubes
1/2 red pepper, seeds removed and cut into 1 inch pieces
1/2 zucchini, cut into 1 inch pieces
1 red onion, cut into 1 inch pieces
Zest of 1 lemon
Zest and juice of 1 lime
1 garlic clove, minced
1 tbsp garam masala
1/4 cup Olive oil
1 tsp salt

For the yogurt sauce
1 cup Greek yogurt
1 tbsp lemon juice
1 tbsp minced garlic
1/4 cup finely chopped cilantro
Salt, to taste

DIRECTIONS
1. Put the swordfish, red pepper, zucchini, and red onion in a large, non-reactive mixing bowl. In a separate bowl, whisk together the lemon and lime zest, lime juice, minced garlic, garam masala, salt and olive oil.  Pour the marinade over the swordfish and vegetables and toss to combine. Cover bowl with plastic wrap and refrigerate for at least 3 hours and up to 8 hours.

2. In a bowl, add the ingredients for the sauce and whisk until combined. Season with salt. Refrigerate until ready to use.

3. Preheat the grill to 450 degrees. 

4. Thread the swordfish and vegetables onto metal skewers (for wooden skewers, be sure to soak them in water for 30 minutes before using them), rotating between the fish and the vegetables.

5. Place the skewers on the preheated grill and cook for 2-3 minutes on each side. 

6. Serve with lemon wedges and yogurt garlic sauce.

Silent Sunday: Shojo

Click here to view more Silent Sunday posts! And to see more of my food and beverage photography, head on over to my portfolio site. 

SHOJO
9 TYLER STREET, BOSTON MA

Snap Pea and Feta Salad

You know those recipes that you become obsessed with and can't stop making? The ones you learn and then wonder where the heck they've been your whole life? That's how I feel about this snap pea salad from my friend/chef Brendan Pelley of Boston's Doretta Taverna. Doretta is a Greek restaurant and one that I've become quite a fan of over the last few months. Brendan's food is in line with how I like to eat: a vegetarian and seafood heavy menu featuring seasonal ingredients. His take on Greek food isn't necessarily traditional, but his recipes embody the overall sentiment of that cuisine, which comes through in recipes like this snap pea and feta salad. Many of the dishes are laden with olive oil and cheeses (all Greek, of course) and lemon. I had the pleasure of attending a demo he hosted last week and when we were presented with this dish, I turned to Eric and said "I'm going to prepare this all summer long." He didn't protest. It's a recipe that can be thrown together as a light lunch, or paired with a protein to serve for dinner. Whatever it is, I'd suggest a bright Greek white wine to sip on while you're dining. 

SNAP PEA + FETA SALAD

SOURCE
Mildly adapted from the recipe by Brendan Pelley of Doretta Taverna in Boston

SERVINGS
Serves 4

INGREDIENTS
1 pound snap peas
5 sprigs mint
Juice of 1 lemon
3 tablespoons Greek olive oil
6 radish, thinly sliced using a mandoline or sharp knife
8 oz crumbled Greek feta
1/8 cup chopped hazelnuts

DIRECTIONS
1. Bring a large pot of salted water to a boil.

2. Add snap peas and cook for 45 seconds to blanch them. Prepare a large bowl of ice water.Using a slotted spoon (or strain them in a colander), transfer the snap peas to ice water.

3. Strain and slice the snap peas on bias. Transfer to a large serving bowl.

4. Transfer most of the radish to the bowl with snap peas, reserving some for garnish.

5. Tear the mint leaves by hand over the salad. Add 3/4 of the crumbled feta and toss all the ingredients in the bowl.

6. Drizzle olive oil and lemon juice over the salad and toss until coated. Check seasoning and add more salt, to taste.

7. Garnish with remaining feta, radish slices, mint, and chopped hazelnuts.