Brandan, the ever-adventurous one, was determined to make something with swordfish. Not that he (or any of us, for that matter) have eaten swordfish before – he just wanted to try it. Since the country he chose was Greece, we found a recipe for swordfish souvlaki. With the mixture of fresh flavors and the ease of the grill, we figured this was a winner.
The preparation time was pretty straightforward. The fish only takes 15 minutes to marinate, so the whole dish came together rather quickly. Brandan loved the tzatziki dip and kept “testing” it as he was preparing it. (He actually asked if he could drink it as a smoothie!) Not that I blame him – I’ve loved tzatziki since I was a little girl. Brandan and I enjoyed the meal quite a lot – the swordfish was nice and lightly lemony, and paired well with the tomatoes and tzatziki. The rest of the family, however, was not so fond of the dish. (Of course, those are our “picky” eaters, and so I was not too surprised. They did try everything though – kudos for that.)
To make my portion gluten-free, I simply used one of Udi’s personal size pizza crusts instead of pita bread. Of course, the fish was quite tasty sans bread – so you could just as easily eat it with rice. (side note: If you can find Udi’s products in your area, I encourage you to try them! They have some of the most excellent sandwich bread. It’s not cheap though, so it’s a “treat” for me. I found it at Whole Foods.)
Swordfish Souvlaki, adapted from Gourmet magazine
2 lbs skinless swordfish steak, cut into 1-inch cubes
2 T lemon juice
1 t dried oregano, crumbled
1/2 t salt
1/4 t black pepper
1 large cucumber, peeled
8 oz plain low-fat yogurt
1 1/2 t fresh mint leaves, chopped
1/2 t chopped garlic, mashed into a paste with 1/2 t salt
2 medium tomatoes, chopped
1/2 small red onion, cut into slivers
1/4 c flat-leaf parsley, chopped
6 gluten-free pita breads, Udi’s pizza crusts, or omit
4 bamboo skewers, soaked in water 1 hour
If using pita breads or Udi’s pizza crusts, wrap in foil and place in a warm oven (200 degrees). Preheat grill.
In a bowl, toss swordfish with lemon juice, oregano, salt and pepper and marinate, chilled, for 15 minutes.
Grate the cucumber. Wrap in a kitchen towel and squeeze to extract liquid. In a small bowl, stir together cucumber, yogurt, mint, garlic paste, and salt and pepper to taste. In another bowl combine tomatoes, onion, parsley, and salt and pepper to taste.
Thread fish on skewers, and grill on oiled grates, turning once, until just cooked through, about 8 minutes. Remove fish from skewers.
Divide fish among pitas/pizza crusts and drizzle cucumber-yogurt mixture over. Top with tomato mixture and roll pitas into cones. If omitting pitas, top rice with fish, drizzle cucumber-yogurt mixture and top with tomato mixture.)