Delicious grilled swordfish skewers are bite-sized delights, with a simple marinade to delight your tastebuds. Served with a Green Goddess salad for a clean meal bursting with flavors to please every side of your palate.
2 Tbsp. Lemon Juice
2 Tbsp. Olive Oil
6” bamboo skewers
Dressing:
1 Garlic Clove or WFF Garlic
2 Green Onions
3 Tbsp. Fresh Dill
¼ Cup Fresh Parsley and Mint Leaves
1 Tbsp. Lemon Juice
½ Cup Mayo
1/3 Cup Sour Cream
Salad:
2 Heads Baby Gem Lettuce, washed
3 Purple or Red Radishes, thinly sliced
1 Cucumber, thinly sliced
2 Tbsp. Fresh Parsley
2 Tbsp. Dill
2 Tbsp. Mint Leaves
Place dressing ingredients in a blender and mix until smooth. Season with salt and pepper. Cover and refrigerate.
Cut lettuce into quarters lengthwise and place in salad bowl. Add radishes, cucumbers and fresh herbs. Cover and refrigerate until ready to use.
Remove swordfish from package, pat dry and cut into 1” wide cubes. Place in a bowl and add salt, pepper, lemon juice and olive oil. Refrigerate until ready to grill. Soak bamboo skewers in water until ready to assemble.
Pre-heat grill to medium-high. Remove marinated swordfish from refrigerator and bamboo skewers from water. Place 4-5 pieces of fish on each skewer. Grill skewers for 2-3 minutes on each side and place on a platter.*
Mix salad with dressing and serve with swordfish skewers on the side.
*USDA recommends cooking fish and shellfish to a minimum internal temperature of 145°F
