Grilled Swordfish Kebabs

Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen

Chef Meherwan Irani of Chai Pani Restaurant Group likes using swordfish for these machli kebabs, but any firm white fish will work beautifully with the bright, herbaceous marinade. Leave some space between the fish on the skewers—this will ensure that each piece is heated from all sides and cooks evenly. Serve with saffron rice and kachumber , or with naan , fresh herbs, and thinly sliced onions.

Featured in “ 6 Magnificent Indian Grilling Recipes You Can Pull Off Indoors or Outdoors .”

Yield: 6 Time: 1 hour

Ingredients

For the marinade:

• ¼ cup fresh lime juice
• 1 tsp. sugar
• ½ tsp. kosher salt, plus more as needed
• Pinch roasted ground cumin
• 20 fresh mint leaves
• 2 medium garlic cloves
• 1 cup grapeseed or vegetable oil

For the kebabs:

• 2 lb. swordfish steaks (or another firm white fish), skinned and cut into 1½-in. chunks
• ¼ cup coarsely chopped dill, for garnish
• Ground sumac, for garnish
• Extra-virgin olive oil, for drizzling

Instructions

1. Make the marinade: To a blender, add the lime juice, sugar, salt, roasted cumin, mint, and garlic and pulse until smooth. (Add 1–2 tablespoons of water if needed to help all the ingredients come together.) With the machine running on low speed, slowly drizzle in the oil until completely incorporated. Transfer ⅓ cup of the marinade to a small bowl, cover, and refrigerate. Reserve the remaining marinade.
2. Make the kebabs: To a large bowl, add the fish and season lightly with salt. Pour the remaining marinade over the fish and toss well to coat. Cover the bowl loosely with plastic and refrigerate for at least 10 minutes. (Do not marinate longer than 30 minutes, or the lime juice will begin to “cook” the fish.)
3. Meanwhile, soak ten 8-inch bamboo skewers in cold water for at least 30 minutes before grilling.
4. Heat a charcoal or gas grill to high (about 450°F). (Alternatively, heat a grill pan to high.) Drain the skewers and shake off any excess water. Thread 3–4 chunks of fish onto each skewer, leaving a slight gap between each chunk.
5. Transfer the kebabs to the grill and cook with the grill open until lightly charred on one side, 2–3 minutes. Using a fish or grilling spatula, loosen and flip the kebabs. (If the fish is sticking, give it another minute or so. It should release easily once it’s fully cooked on one side.) Continue cooking until the opposite side is lightly charred and the fish is cooked through, 2–3 minutes more. Transfer to a platter, drizzle the remaining marinade on top, and garnish with dill, sumac, and a drizzle of olive oil. Serve hot or at room temperature.