Swordfish Tandoori Skewers
Servings: 9 skewers
Equipment
- 11½" Bamboo skewers
Ingredients
- 3 lbs thick swordfish steaks cut into 1½ inch pieces
- 1 tsp sea salt
- 1 bunch cilantro leaves, finely chopped + additional leaves for garnish
For the Marinade
- 1½ cup greek yogurt (2% milk fat or full fat yogurt)
- 4-5 cloves freshly grated garlic
- 1 tbsp freshly grated ginger
- 2 tbsp cumin seeds
- 3 tbsp curry powder
- ½ tsp honey
Instructions
- Place swordfish pieces flat on a plate and sprinkle with salt. Leave for 15 minutes and blot excess moisture off of fish with paper towels.
- In a small bowl, combine greek yogurt, cumin seeds, grated garlic, ginger, honey and curry powder and mix well.
- Transfer fish to a bowl or a large sealable plastic bag and add the tandoori marinade. Make sure to completely coat the fish with the marinade and refrigerate for 1-2 hours. In the meantime, soak bamboo skewers in water for 15-20 minutes.
- Preheat outside grill to medium high heat or oven to 400°. For the grill, place a large piece of aluminum foil on top to place fish skewers.
- Thread 6 pieces of swordfish per skewer and place skewers flat on the aluminum foil or baking sheet with parchment paper for the oven. Cover skewers with chopped cilantros and roast or bake the fish for 12-15 minutes, turning the skewers occasionally.
- Once done, let the fish rest for few minutes and add fresh cilantro leaves for garnish before serving.