John Elkhay's Perfect Swordfish Brochettes

John Elkhay's Perfect Swordfish Brochettes

It was a typical mid-summer Wednesday at John and Suzanne Elkhay's house in Galilee. Friends were invited over for a hot-July-day dinner on the back deck, where the breezes are, and suddenly it was turning into a big party. No matter. Elkhay picked a perfect summer dinner that can start out feeding a couple, and with some easy math (and a few more skewers), expand to the whole neighborhood. Have this recipe in your summer repertoire for similar pop-up festivities. It's a sure win.

Swordfish Brochettes

Serves 4

Ingredients
Brochettes
Approx. 1.5 lbs of line-caught swordfish, cut into 1.5-inch cubes (16 pieces)
Yellow Holland pepper, cut into 1.5-inch squares, removing white membranes
1 ear native corn, cut into 2-inch mini cobs
12 fresh bay leaves
1-2 zucchini depending on size, cut into 1.5-inch chunks
1-2 summer squash, depending on size, cut into 1.5-inch chunks
8 shittake mushrooms, stems removed

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White Balsamic Vinaigrette
3T minced shallot
2 T white balsamic vinegar
1 T fresh cilantro leaves, chopped
1 T Dijon mustard
1 t sea salt
1/4 t fresh ground pepper
7 T organic first-pressed olive oil

Garlic Cilantro Butter
1.5 sticks salted butter, room temperature
1/4 t sea salt
2 T chopped cilantro
1 1/2 T chopped fresh ginger

1/4 t fresh ground pepper
2 T chopped scallion tops
2 T mint shallot, chopped
1 T fresh-squeezed lemon juice

Preparation
1. Vinaigrette: Combine shallots, balsamic vinegar; whisk to blend. Add cilantro, Dijon, salt and pepper; blend. Whisk olive oil poured gradually in a fine stream. Set aside.
2. Assemble skewers as shown in photo, or a variation you like, setting as shown in a large baking dish. Pour vinaigrette over all pieces and allow to marinate for 2-3 hours, turning occasionally, in refrigerator.
3. Prepare grill for cooking.
4. Garlic Cilantro Butter: Combine all ingredients using fork to mash into softened butter until everything is well-mixed. Allow to melt in heat-proof dish on edge of grill, or in small saucepan on stovetop.
5. Lay brochettes on medium-high heat, brushing thoroughly with melted Garlic Cilantro Butter. Cook until fish is just done - about 10 minutes (or a half-glass of wine, says Elkhay).

Serve with your favorite Spanish rice.

Photos David Dadekian