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Grilled Swordfish Skewers with Roasted Serrano Chimichurri & Citrus Tarragon Aioli by @AboutToSprout

Posted by Fernanda Catalan on
Grilled Swordfish Skewers with Roasted Serrano Chimichurri & Citrus Tarragon Aioli by @AboutToSprout

Summer is here - and we're celebrating is style, by collaborating with Rylee Foer (@AboutToSprout) on a recipe you'll be wanting to make weekly! Tender grilled fish marinated in a citrus, herb olive oil paired with a light, citrus tarragon aioli and a serrano pepper chimichurri that's bursting with flavor! Add a few slices of zucchini and fresh orange zest to take it to the next level (as if your mouth wasn't already watering enough). Your new go-to summer recipe has arrived!

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Ingredients:

Citrus Marinated Swordfish 

  • 2 lbs swordfish cut into 1-inch cubes
  • 1/3 cup O-Live & Co. Robust olive oil
  • 1 large orange zested
  • 2 Serrano peppers sliced down the middle, seeds removed
  • 2 tbsp orange juice
  • 2 tbsp parsley chopped
  • 2 tbsp cilantro chopped
  • 1 tsp salt + more for right before cooking
  • 3 medium zucchini sliced
  • 8-10 large 12 inch metal or wooden skewers

Charred Serrano Chimichurri 

  • 3/4 cups O-live & Co. Robust olive oil
  • 3 tbsp red wine vinegar
  • 1/3 cup flat leaf parsley finely chopped
  • 1/2 cup cilantro finely chopped
  • 1 small shallot or white onion, finely chopped
  • 1-2 Serrano pepper charred from cooking with the fish, finely chopped
  • 3 garlic cloves finely chopped
  • 2 tsp dried oregano
  • 1 tsp salt (more to taste)

Citrus Tarragon Aioli

  • 1 cup mayo
  • 3 garlic cloves finely chopped
  • 3 tbsp orange juice
  • 2 tbsp O-Live & Co. Robust Olive Oil
  • 1/4 cup tarragon
  • 1 tsp orange zest
  • 1/2 tsp smoked paprika
  • Pinch of salt (to taste)

Instructions:

  1. In a large bowl, combine and mix the olive oil, orange zest, serrano peppers, orange juice, herbs, and salt
  2. Add the swordfish and mix to entirely coat
  3. Let marinate for a minimum 2 to 8 hours in the fridge, mixing fish occasionally
  4. While the fish is marinating, make your chimichurri and aioli
  5. Chimichurri: Combine all chimichurri ingredients (minus peppers) in a bowl. Whisk ingredients well with a fork to combine all of the olive oil. Taste test and add more salt to taste. Let sit at room temperature until swordfish is cooked and then add the chopped serrano peppers at the very end once it is finished cooking off with the swordfish
  6. Aioli: In a small bowl whisk together all aioli ingredients until fully combined and taste test to add desired salt. Cover and refrigerate until ready to serve
  7. Outdoor grill instructions: Preheat your grill to medium and ensure a clean grate. The fish will be well oiled from the marinade, but if you are worried about sticking, feel free to oil your grates with a high heat oil (ex. avocado oil). Thread the swordfish and zucchini slices onto skewers and sprinkle with a pinch of salt. Place skewers on the grill and close the lid, cook 2 minutes. Rotate skewers, cook 2 minutes on each side. Char the Serrano peppers the final 2 minutes on the grill and reserve for the chimichurri.
  8. Indoor stovetop instructions: Heat a grill pan or cast iron skillet over medium heat. Sprinkle swordfish with salt and cook pieces 2 minutes each side, without the skewers. Repeat with all pieces of swordfish. Add zucchini slices and sear for 3 minutes. Add the Serrano peppers to char the final 2 minutes and reserve for the chimichurri. Thread the seared fish and zucchini onto skewers or serve without.
  9. Spoon the chimichurri over cooked swordfish and serve with a side of citrus tarragon aioli.

Notes:

*Store leftover chimichurri in the fridge for up to 1 week

*Store leftover aioli in fridge for up to three days

 

 

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