Swordfish Kebabs with Herbed Couscous

Instructions

1. 1

   Prepare the Marinade and Fish

   • In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, chopped parsley, dried oregano, salt, and black pepper.
   • Remove and set aside 2 tablespoons of the marinade to use for basting later.
   • Pat the swordfish cubes dry with a paper towel and add them to the bowl with the remaining marinade. Gently toss to coat evenly.
   • Let the fish marinate at room temperature for 15-20 minutes. Do not marinate for longer than 30 minutes, as the lemon juice will start to 'cook' the fish and affect its texture.
2. 2

   Assemble the Kebabs

   • While the fish is marinating, if you are using wooden skewers, make sure they are soaking in water to prevent them from burning on the grill.
   • Thread the marinated swordfish cubes and vegetable pieces onto the skewers, alternating between fish, bell pepper, red onion, and zucchini.
   • Leave a small space (about 1/4 inch) between each piece to ensure they cook evenly from all sides.
   • Continue until all ingredients are used, which should yield about 8 kebabs.
3. 3

   Grill the Kebabs

   • Preheat your grill to medium-high heat, around 400-450°F (200-230°C). Clean the grates well and lightly oil them with a high-smoke-point oil to prevent sticking.
   • Place the kebabs on the hot grill, ensuring they are not overcrowded.
   • Grill for 8-10 minutes total, turning the skewers every 2-3 minutes for even cooking and char marks.
   • During the last 2 minutes of grilling, brush the kebabs with the reserved 2 tablespoons of marinade.
   • The swordfish is cooked when it is opaque throughout and flakes easily with a fork. The internal temperature should reach 135-140°F (57-60°C) for a juicy result.
4. 4

   Rest and Serve

   • Remove the kebabs from the grill and transfer them to a clean platter.
   • Let them rest for 3-5 minutes. This allows the juices to redistribute throughout the fish, making it more tender.
   • Garnish with extra fresh parsley and serve immediately with lemon wedges on the side.