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Swordfish on Rosemary Branches with Yellow-Pepper
Vinaigrette
Jimmy Bradley of the Red
Cat, the Harrison,
and the Mermaid Inn
Serves 8
3 tablespoons lemon zest
3 tablespoons orange zest
1 tablespoon chopped fresh thyme leaves
16 12-inch rosemary branches, most of the leaves removed and
reserved
1⁄2 cup olive oil
4 pounds swordfish, cleaned and cut into about 32 two-ounce
pieces
Salt and freshly ground black pepper
Mix together in a large bowl the zests, thyme, 2 tablespoons
chopped rosemary, and olive oil. Add the swordfish cubes,
and toss until coated. Cover and refrigerate for 2 to 3 hours.
Light the charcoal or preheat the gas grill. Brush off the
zest and any chunky pieces of herb from the swordfish (they
will burn and turn bitter if grilled). Skewer 4 pieces of
swordfish on a pair of side-by-side rosemary branches, and
repeat with remaining fish and rosemary. Season fish with
salt and pepper, and set the skewers over a medium-hot fire
for about 3 minutes per side. The center of the swordfish
should remain translucent. Serve with the saffron-and-yellow-pepper
vinaigrette and grilled vegetables.
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