- Main
- Fish
- Latin American
- Grill
Ingredients
For the chimichurri
- 1 cup
flat-leaf parsley leaves, packed, finely chopped
- 2 tbsp
fresh oregano leaves, finely chopped
- 4 cloves
garlic, minced
- 1/2 tsp
red pepper flakes
- 3 tbsp
red wine vinegar
- 1/2 cup
extra-virgin olive oil
- 3/4 tsp
kosher salt
For the skewers
- 2 lb
swordfish steaks, 1 to 1 1/4 inches thick, skin removed, cut into 1 1/4-inch cubes
- 1
large red onion, cut into 1-inch squares, layers separated
- 2 tbsp
olive oil
- 1 tsp
kosher salt
- 1/2 tsp
black pepper, freshly ground
- 1
lemon, cut into wedges
For the peppers
- 1 lb
mini sweet peppers, left whole
- 1 tbsp
olive oil
flaky salt, to taste
- Dairy-free
- Gluten-free
- Pescatarian
Contains fish (swordfish steaks, 1 to 1 1/4 inches thick).
Not checked: mini sweet peppers.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
If you're using wooden skewers, put 8 of them in a bowl of water to soak so they don't burn. Metal skewers need nothing.
- Step 2
Make the chimichurri: in a bowl, stir together the parsley, oregano, garlic, red pepper flakes, red wine vinegar, olive oil and salt. Set aside at room temperature to let the flavors come together while you cook.
10 min
- 1 cup flat-leaf parsley leaves
- 2 tbsp fresh oregano leaves
- 4 cloves garlic
- 1/2 tsp red pepper flakes
- 3 tbsp red wine vinegar
- 1/2 cup extra-virgin olive oil
- 3/4 tsp kosher salt
- Step 3
Heat the grill to high, about 450–500°F, with the grates scraped clean. Oil the grates well with a folded paper towel dipped in oil.
10 min, hands-off · 475°F
- Step 4
Thread the swordfish cubes onto the skewers, alternating with pieces of red onion and leaving a little space between pieces. Brush all over with the olive oil and season with the salt and pepper.
10 min
- 2 lb swordfish steaks, 1 to 1 1/4 inches thick
- 1 large red onion
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- Step 5
Toss the mini peppers with 1 tbsp olive oil and put them straight on the grill (or in a grill basket). Cook, turning now and then, until the skins are blistered and blackened in spots and the peppers are soft, 6–8 minutes. Move to a platter and sprinkle with flaky salt.
8 min
- 1 lb mini sweet peppers
- 1 tbsp olive oil
- flaky salt
- Step 6
Grill the skewers, uncovered, turning every 2 minutes, until the fish is browned on all sides and just opaque in the center, 8–10 minutes total. Cut into a cube to check: it should be barely opaque with no translucent middle. Don't go past that or it dries out.
10 min
- Step 7
Rest the skewers on the platter for 3 minutes, then spoon the chimichurri generously over the fish. Serve with the blistered peppers and lemon wedges for squeezing.
3 min
- 1 lemon
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026