A simple turmeric rub plus a drizzle of chopped pistachios and spicy harissa equals immense flavor on these juicy swordfish skewers. Cut through the heat with a chilled white or rosé, such as a lightly fizzy Portuguese Vinho Verde.
2 teaspoons ground turmeric
1 3/4 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
2 1/2 pounds swordfish fillets, cut into 1½-inch pieces
1/3 cup olive oil, divided
12 (7-inch) wooden skewers, soaked in water
1/4 cup harissa
2 tablespoons white wine vinegar
1 teaspoon orange zest plus 1 Tbsp. fresh juice (from 1 orange), divided
1/2 cup finely chopped toasted pistachios
1 cup finely chopped mixed fresh cilantro and flat-leaf parsley
How to Make It
Stir together turmeric, 1 teaspoon of the salt, and ½ teaspoon of the pepper in a small bowl. Toss together swordfish and 2 tablespoons of the olive oil; rub with turmeric mixture until well coated. Cover and refrigerate 30 minutes.
Preheat grill to medium (350°F to 400°F). Thread fish onto wooden skewers. Place skewers on oiled grates; grill, covered, 6 minutes per side.
Meanwhile, whisk together harissa, white wine vinegar, orange juice, and remaining 3 tablespoons and 1 teaspoon olive oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl.
Transfer skewers from grill to a serving platter. Stir together pistachios, cilantro-and-parsley mix, and orange zest in a small bowl. Drizzle harissa mixture over swordfish. Sprinkle with pistachio mixture, and serve immediately.