- 2 pounds swordfish steak, trimmed of skin
- 2 lemons
- 8 large cloves garlic, cracked away from skin
- Coarse salt
- A generous handful of flat leaf parsley (about 1/4 cup of leaves)
- Coarse black pepper
- 1/2 cup extra virgin olive oil (EVOO), divided
- 2 pounds tuna steak
- 2 oranges
- 6 sprigs rosemary, stripped and finely chopped
- 3 tablespoons aged balsamic vinegar (eyeball it)
- 4 scallions, chopped
- 2 12-inch metal skewers
Pre-heat grill pan or outdoor grill to medium-high heat.
Cube swordfish into generous bite-size chunks.
Zest two lemons and pile zest on cutting board. Add four cloves garlic to zest and chop garlic. Add about a teaspoon of coarse salt to garlic and lemon and combine with flat part of the knife. Chop parsley and mix into garlic and salt. Add a generous amount of coarse black pepper to the pile and mix together with your finger tips.
Coat the swordfish in a few tablespoons EVOO – enough to coat it evenly, just eyeball it. Slather the lemon zest and garlic mixture all over the fish. The EVOO will make it stick. Pile the cubes onto metal skewers. Set the fish aside for 10-15 minutes. Cut up one of the zested lemons into wedges and reserve.
Cut tuna steak into six small portions.
Combine the zest of two oranges with the remaining four cloves garlic and chop. Add chopped rosemary to garlic and orange zest and combine with flat of knife. Add about 1/2 teaspoon coarse salt and about one teaspoon coarse black pepper to the mix. Place a few tablespoons balsamic vinegar and 1/4 cup EVOO into a shallow dish. Add the orange-rosemary mixture and mix together. Add the fish and coat evenly in dressing and let stand 10-15 minutes. Peel oranges and slice into disks.
Throw together a salad, such as Panzanella with The Works, then go back to the fish.
When you are ready to eat, grill swordfish skewers three minutes on each side, six minutes total. Slide from skewers and squeeze lemon juice over the fish. Cook tuna steaks 2-3 minutes on each side for pink, medium-rare fish, or four minutes on each side for fully cooked fish. Serve tuna with sliced oranges alongside and scatter scallions over both. Each person should end up with 4-5 cubes of swordfish and one small tuna steak. Serve with salad or couscous.