Charcoal-Grilled Swordfish Skewers with Salmoriglio Sauce
Why This Recipe Works
To make the skewers for our charcoal-grilled swordfish skewers recipe, we found 1-inch cubes of swordfish to be ideal—they were large enough so that they didn’t easily overcook, yet small enough to be bite-size. After threading the fish onto skewers, we brushed the chunks with olive oil to help keep them moist and to help them brown. We found that a medium-hot single-level fire worked perfectly for cooking our grilled swordfish skewers recipe to the ideal degree of doneness—medium—with the skewers turned every couple of minutes for even caramelization.