Grilled Swordfish Skewers with Lemon-Herb Marinade and Dill Potato Salad

Name: Grilled Swordfish Skewers with Lemon-Herb Marinade and Dill Potato Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 5 servings
Cuisine: Uzbek
Ingredients: 1.5 pound swordfish (cut into 1-inch cubes); 0.25 cup olive oil (extra virgin); 2 tablespoon lemon juice; 1 tablespoon fresh dill (chopped); 1 tablespoon fresh parsley (chopped); 1 teaspoon salt; 0.5 teaspoon black pepper; 2 pound Yukon Gold potato (peeled, cut into 1-inch cubes); 0.5 cup mayonnaise; 0.25 cup sour cream; 2 tablespoon white vinegar; 0.25 cup fresh dill (chopped); 5 skewers (large, soaked in water if wooden)

Flavorful chunks of swordfish marinated in lemon and herbs, perfectly grilled and served alongside a creamy, tangy dill potato salad, capturing the essence of Uzbek shashlik with a fresh twist.

Prep: 20 min
Cook: 20 min
Total: 40 min
Servings: 5
Cuisine: Uzbek
Difficulty: Easy
Cost: $4.03/serving

Dietary

Pescatarian
Nut-Free
Soy-Free
High-Protein
Low-Sugar

Ingredients

1.5 pound swordfish (cut into 1-inch cubes)
0.25 cup olive oil (extra virgin)
2 tablespoon lemon juice
1 tablespoon fresh dill (chopped)
1 tablespoon fresh parsley (chopped)
1 teaspoon salt
0.5 teaspoon black pepper
2 pound Yukon Gold potato (peeled, cut into 1-inch cubes)
0.5 cup mayonnaise
0.25 cup sour cream
2 tablespoon white vinegar
0.25 cup fresh dill (chopped)
5 skewers (large, soaked in water if wooden)

Instructions

In a medium bowl, combine the 1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon chopped fresh dill, 1 tablespoon chopped fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the 1-inch swordfish cubes and toss to coat. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
While the fish marinates, prepare the potato salad. Place the 2 pounds of cubed Yukon Gold potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce heat and simmer until potatoes are fork-tender, about 10-12 minutes. Drain well.
In a large bowl, whisk together the mayonnaise, sour cream, white vinegar, and 1/4 cup chopped fresh dill. Add the warm, drained potatoes and gently toss to coat. Season with salt and pepper to taste. Set aside.
Preheat your grill to medium-high heat. Thread the marinated swordfish cubes onto the soaked wooden or metal skewers.
Grill the swordfish skewers for 3-4 minutes per side, turning once, until cooked through and lightly charred. Be careful not to overcook.
Remove skewers from the grill. Serve the grilled swordfish skewers immediately alongside generous portions of the dill potato salad.

Notes

Soaking wooden skewers prevents them from burning on the grill. If you don't have a grill, you can cook the skewers on a grill pan or under a broiler.

Nutrition (per serving)

Calories: 614
Protein: 31.4 g
Carbohydrates: 33 g
Fat: 42.1 g
Fiber: 2.7 g
Sodium: 701 mg
Saturated Fat: 8.4 g
Sugar: 1.8 g
Cholesterol: 114 mg