The Briny Lemon: Swordfish Skewers with Sweet and Sour Glaze

Meaty swordfish is great for skewering and searing (or grilling). Its mild flavor also makes it a good fish for pairing with a tasty sauce or glaze. Here, I went with a simple—and I mean simple—glaze with sweet and sour flavors and gooey texture that really sticks to the fish and vegetables.

You can combine several ingredients for a good mix of sweet and sour, but you can also go super easy: apricot preserves (sweet), fresh lime juice (sour). A little butter adds silkiness, and fresh rosemary brings a floral finish.

Tip: I served the skewers overtop pan-seared asparagus, but steamed rice would be a good accompaniment too.

Serves 2

Ingredients

1 garlic clove, finely chopped
1 tbsp olive oil, plus more
2 tsp soy sauce
freshly ground black pepper
2 5-oz swordfish streaks (about 1-inch thick), each cut into 8 pieces
8 1-inch squares of red bell pepper
4 small wedges of onion
sea salt
1 tbsp unsalted butter
1/4 cup apricot preserves
1 tbsp fresh lime juice
1/2 tsp finely chopped rosemary
pan-seared asparagus, for serving (optional)

Prepared Swordfish

Glaze Ingredients

Preparation

Combine the garlic, 1 tablespoon oil, soy sauce, and black pepper in a heavy, sealable plastic bag. Add the swordfish and seal. Turn several times to coat. Refrigerate 1 hour.
Place the bell pepper and onion in a small bowl and drizzle with olive oil. Season with salt and pepper and stir gently to combine.

Fish in Marinade

Prepared Pepper and Onion

Heat a small, nonstick saucepan or skillet over medium-low heat and add the butter. When the butter has melted, add the preserves and lime juice and cook, stirring frequently, until thickened, 4-5 minutes.
Remove from the heat and stir in the rosemary. Season with salt and pepper, cover, and set aside.

Glaze Beginning to Cook

Beginning to Thicken

Sweet and Sour Glaze

Remove the swordfish from the marinade, letting excess drip off (discard marinade). Divide the fish, bell pepper, and onion and thread onto 4 skewers (soaked in water 30 minutes, if wood), alternating pieces on each skewer.
Heat a large, heavy skillet (preferably cast-iron) or griddle over medium-high heat. Brush lightly with oil and sear the skewers, until browned on the bottom, 3-4 minutes. Turn the skewers and brush with some of the glaze.
Continue searing the skewers, turning a few times and brushing with additional glaze, until lightly charred and the fish is medium doneness, 5-6 minutes longer (or until desired degree of doneness).