SERVES 4
TOTAL TIME: 30 minutes
We like the flavor of swordfish here but you can substitute other sturdy, firm-fleshed fish such as mahi-mahi or halibut. You will need four 12-inch metal skewers for this recipe.
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1½ |
pounds skinless swordfish steak, trimmed and cut into 1¼-inch pieces |
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4 |
teaspoons ground coriander |
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Salt and pepper |
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2 |
lemons, halved, then each half quartered |
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1 |
large red onion, quartered through root end, each quarter cut into 1-inch pieces |
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6 |
tablespoons extra-virgin olive oil |
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2 |
zucchini, halved lengthwise |
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3 |
tablespoons chopped fresh basil |
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1 |
small shallot, minced |
1. Pat fish dry with paper towels, rub with coriander, and season with salt and pepper. Thread fish, lemons, and onion onto four 12-inch metal skewers, then brush with 1 tablespoon oil. Brush zucchini with 1 tablespoon oil and season with salt and pepper.
2A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
3. Clean cooking grate, then repeatedly brush grate with well-oiled paper towels until grate is black and glossy, 5 to 10 times. Place swordfish skewers and zucchini on grill. Cook (covered if using gas), turning as needed, until zucchini is tender and swordfish flakes apart when gently prodded with paring knife and registers 140 degrees, 5 to 10 minutes. Transfer swordfish skewers and zucchini to platter.
4. Combine remaining ¼ cup oil, basil, and shallot in bowl, season with salt and pepper to taste, and drizzle over swordfish and zucchini before serving.