How to Make Grilled Swordfish Skewers with Tomato-Scallion Caponata

swordfish

🥗Healthier: tofu

💰Cheaper: chicken breast

Tofu provides a plant-based option, while chicken is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point, while canola is less expensive.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: white vinegar

Red wine vinegar is a healthier option, while white vinegar is budget-friendly.

fresh basil

🥗Healthier: dried basil

💰Cheaper: spinach

Dried basil is lower in calories, while spinach adds nutrients.

Cut eggplant into half-inch slices on a slight bias.

Skewer cherry tomatoes separately to allow for even cooking.

Trim the tops off scallions and remove the roots.

Cut swordfish into pieces about 1.25 to 1.5 inches in size.

Pat the swordfish dry before seasoning.

Season swordfish with 1 tablespoon ground coriander, kosher salt, black pepper, and additional salt as needed.

Skewer the swordfish pieces tightly together on flat metal skewers to prevent rotation.

Cut two lemons in half for grilling.

Prepare a vinaigrette with 2 tablespoons extra virgin olive oil, 2 teaspoons coriander, 1.5 tablespoons honey, 1 tablespoon grated lemon zest, 2 minced garlic cloves, 1 teaspoon ground cumin, 0.75 teaspoons salt, 0.25 teaspoons black pepper, 0.25 teaspoons cinnamon, and 0.125 teaspoons nutmeg; stir together and microwave for a minute to bloom the spices.

Preheat the grill on high heat and clean the grates with a brush.

Oil the grill grates thoroughly to create a non-stick surface.

Oil all the food items before placing them on the grill.

Start grilling the eggplant first as it takes the longest to cook.

Stagger the tomato skewers on the grill with the eggplant.

Place the swordfish skewers in the center of the grill along with the halved lemons.

Grill everything until cooked through, checking for doneness after 5 to 15 minutes depending on the item.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens