Herbs, herbs on everything. That’s been the mantra lately, out of necessity (but also appetite for fresh, bold flavors). Last night it was something like this pork noodle salad from NYT Cooking (…but with rice instead of noodles, and grilled marinated chicken breast instead of pork…). The night before it was magic green chicken Nom Nom Paleo-style. But even before that—when the weekend was still young—it was this grilled swordfish with fresh herb sauce.
Need a side? Slice zucchini lengthwise (I know you have plenty of zucchini!), brush with EVOO, salt, and toss on the grill. The herb sauce in this recipe (which you will have plenty of) goes great with grilled veggies, too. Simple white rice adds bulk but also soaks up extra juices—a welcome addition!
Serves: 4 | Active Time: 20 minutes
- Light a grill and set to high. Close lid and allow grill to heat.
- Meanwhile, using a sharp knife, cut the fish cubes (about 1-2 inches each).
- Skewer fish pieces, along with shishito peppers if using. Sprinkle with salt, and allow to sit at room temperature for 5 minutes.
- Use a brush to coat fish with olive oil, covering both sides. Then, zest lemon over fish, and sprinkle with pepper.
- Place fish on hot grill, and cook for 3 minutes on each side, with the grill lid closed.
- While fish cooks, make the fresh herb sauce: mince the shallot, and place in a small bowl with lemon juice. Mince herbs, and add to bowl, along with salt and a few cracks of black pepper. Pour enough olive oil into the bowl to coat all of the herbs. Stir.
- When fish is done cooking, remove from heat and set on serving plates. Spoon herb sauce over top, and serve hot.