Swordfish Shishlik | Agristada, Herb Salad Recipe

Al Ha’esh

1. 1

   Marinate the Swordfish

   In a large bowl, combine the olive oil, lemon juice, minced garlic, paprika, salt, and black pepper. Whisk together until well combined. Cut the swordfish fillets into 2-inch cubes and add them to the marinade. Toss to coat the fish evenly. Cover and refrigerate for at least 30 minutes.

2. 2

   Prepare the Vegetables

   While the swordfish is marinating, prepare the vegetables. Cut the red bell pepper into bite-sized chunks, slice the zucchini, and set aside. Also, rinse the cherry tomatoes and set them aside.

3. 3

   Assemble the Skewers

   After marinating, thread the swordfish cubes onto skewers, alternating with chunks of red bell pepper, zucchini slices, and cherry tomatoes. Depending on the size of the skewers, you may use 3 to 4 pieces of each ingredient per skewer.

4. 4

   Grill the Skewers

   Preheat the grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Place the skewers on the grill and cook for 8-10 minutes, turning occasionally until the swordfish is cooked through and the vegetables are tender.

5. 5

   Prepare the Herb Salad

   In a mixing bowl, combine the chopped parsley, mint, and sliced red onion. Add the crumbled feta cheese on top. Drizzle with a little olive oil and lemon juice, and toss gently to combine.

6. 6

   Serve

   Once the skewers are done grilling, remove them from the grill and let them rest for a couple of minutes. Serve the swordfish shishlik alongside the herb salad for a fresh and vibrant meal.