Reprinted with permission from Apples for Jam: a Colorful Cookbook by Terra Kiros (Andrews McMeel 2007).
Prep Time: 12 minutes
Cook Time: 6 minutes
Total Time: 18 minutes
- About 1 pound SWORDFISH, about 3/4 inch thick
- About 1 pound fresh TUNA, about 3/4 inch thick
- 14 ounces raw SHRIMP
- 1 pound 5 ounces small SQUID
- 3 heaping tablespoons chopped PARSLEY
- 1 large GARLIC CLOVE, finely chopped
- About 1/2 cup dry BREAD CRUMBS
- * * * * FOR THE GRILL DRESSING * * * *
- 1/2 cup OLIVE OIL
- 2 GARLIC CLOVES, peeled and squashed a bit
- Juice OF 1 large juicy LEMON
- SALT AND PEPPER
Cut the swordfish and tuna into 3/4-inch blocks. Peel and devein the shrimp, leaving the tails on. Clean the squid and cut the bodies into thick rings (you won't need the wings or tentacles here, so save them for something else).
Using short metal skewers, or bamboo ones that have been soaked in cold water for an hour, thread a block of swordfish, a block of tuna, a squid ring, then a shrimp (spiking this through in two places), then another block of swordfish and finally tuna. You should have enough to make about 12 skewers, and you might need to juggle the order around a bit at the end depending on how much of each fish you have left.
Heat the grill to high. Mix the parsley, garlic, bread crumbs, and a little salt together on a large plate. Pat the skewers on all sides in this mixture so that they're lightly coated.
For the dressing, mix together the oil, garlic, and lemon juice, and add some salt and black pepper.
Brush the grill rack with a little oil and grill the skewers until they are charred deep golden in some parts, but not for so long that they dry out. Reduce the heat or move the rack farther from the coals if the crust starts to burn before the fish cooks through. Serve hot, with some dressing drizzled over and a sprinkling of salt.
Makes about 12 skewers