Wednesday, February 13, 2008

Swordfish-Bacon Kebabs with Cilantro Gremolata

About swordfish--Cooked swordfish trumps sashimi this time!
I love sashimi. When I get fresh fish on hand, the first thing I think of is sashimi. But not swordfish, baby! The cooked swordfish is so tender that it literally melts in your mouth, while the raw fish tastes chewy and fishy to me.
Recipes from Ming Tsai.

Swordfish-Bacon Kebabs with Cilantro Gremolata
Serves 4
  • 1 cup chopped cilantro
  • 3 lemons, zested and juiced
  • 1 tablespoon minced garlic
  • 2 stalks lemongrass, white part only, finely minced
  • 1/2 cup extra virgin olive oil
  • 12 slices of bacon
  • 1 pint cherry tomatoes
  • 1 1/2 pounds center-cut swordfish, cut into 1x1-inch cubes
  • 4-8 long satay skewers, soaked in water
  • Kosher salt and freshly ground black pepper to taste
  • Cooking spray


  1. Prepare a hot grill, sprayed slick. In a bowl, combine the cilantro, lemon zest and juice, garlic, lemongrass and extra virgin olive oil. Season with kosher salt and freshly ground black pepper to taste.
  2. Assemble the kebabs by first skewering one end of the bacon and following with swordfish cube. Weave the bacon in between the swordfish and tomato as you thread each onto the skewer. Lay the kebabs in a dish and take 1/3 of the gremolata and rub all over kebabs. Let marinate for at least 20 minutes.
  3. Season the kebabs with salt and pepper and grill until bacon is cooked through, about 8 minutes. Plate using a satay plate and serve with remaining gremolata in dipping bowl.

I made a salad using the leftover swordfish, skin on, sashimi style. But I ended up cooking the swordfish again with broccoli to make a pasta. NO swordfish sashimi, please! The rest of the salad was awesome!

Don't ask me where is the chicken, there is no chicken. Eggs? Don't you see the thousand year egg on top? Gotta improvise..

Ah.. You should see the peas, from the side. It's a true goddess dressing, creamy, light, tasty, everything but fatty. :)

Layered Salad with Green Goddess Tofu Dressing

  • 2 ripe avocados, chopped
  • 1 bunch scallions, thinly sliced, white and green separated
  • 1/2 cup packed flat-leaf parsley leaves
  • Juice of 4 limes
  • 1 tablespoon fish sauce
  • 1/2 cup extra virgin olive oil
  • 1 package silken tofu
  • 2 cups green peas
  • 3 ripe tomatoes, cut into 1-inch dice
  • 3 cooked boneless, skinless chicken breasts, cut into 1-inch pieces
  • 3 hard boiled eggs, sliced
  • 6 slices of crisp bacon, chopped
  • 1 head iceberg lettuce, cut into 1-inch dice
  • Kosher salt and freshly ground black pepper to taste


  1. In a food processor fitted with blade, puree avocados and scallion whites. Add parsley, lime juice and fish sauce and puree. With food processor running, drizzle in extra virgin olive oil to emulsify. Add silken tofu and puree; add water if too thick. Check for flavor and season.
  2. Using glass coupes or clear bowls, build the salad in layers, seasoning each layer as you go. Start with peas, add about 1/2 cup dressing, taking care not to get dressing too close to sides of bowl. Then, layer tomatoes, dressing, chicken, dressing, eggs, lettuce, bacon and finish with a dollop of dressing. Garnish with scallion greens. Chill and present at the table in its layered form. Remember to toss the salad before serving.

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