Swordfish-Bacon Kebabs with Cilantro Gremolata
By Ming Tsai
1 cup chopped cilantro
3 lemons, zested and juiced
1 tablespoon minced garlic
2 stalks lemongrass, white part only, finely minced
1/2 cup extra virgin olive oil
12 slices of bacon
1 pint cherry tomatoes
1 1/2 pounds center-cut swordfish, cut into 1x1-inch cubes
4-8 long satay skewers, soaked in water
Kosher salt and freshly ground black pepper to taste
Prepare a hot grill, sprayed slick.
In a bowl, combine the cilantro, lemon zest and juice, garlic, lemongrass and extra virgin olive oil. Season with kosher salt and freshly ground black pepper to taste.
Assemble the kebabs by first skewering one end of the bacon and following with swordfish cube.
Weave the bacon in between the swordfish and tomato as you thread each onto the skewer.
Lay the kebabs in a dish and take 1/3 of the gremolata and rub all over kebabs. Let marinate for at least 20 minutes.
Season the kebabs with salt and pepper and grill until bacon is cooked through, about 8 minutes.
Plate using a satay plate and serve with remaining gremolata in dipping bowl.
Ming Tsai is the host and executive producer of public television series Simply Ming and chef/owner of Blue Ginger restaurant in Wellesley, Mass.
About The Daily DishThe Daily Dish brings you regular recipes from public media's favorite chefs.
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