Mediterranean cuisine relies heavily on seafood. In this recipe, the tiny anchovy meets up with the mighty swordfish. In my restaurant, I grill seafood over charcoal or wood, but a grill will do the job. You could also use halibut, tuna, grouper and large calamari or another “steak-style” fish. Fish that flakes when cooked will fall apart on a skewer. Parsley sauce is one of my favorite sauces. Sometimes we marinate fish or chicken in it before grilling it to add flavor and a beautiful color. We’ve also served it with roast beef.
Preheat the oven to 300°F.
Make the parsley sauce: prepare a bowl of ice and water. In a blender, using a small container, pulse the parsley, anchovy, capers and olive oil for 3–4 minutes. Remove the container to the ice bath. Using a rubber spatula, stir mixture to hasten cooling. Remove to a smaller container and refrigerate. Bring to room temperature before serving.
To prepare the roasted tomatoes, mix tomatoes with salt, thyme, garlic, coriander and oil to coat well. Place the tomatoes on a wire rack over a baking sheet and roast for 25–30 minutes until they are very soft and look like they are melting. Remove from the oven and keep warm.
Raise the oven temperature to 350ºF.
Place the onion and bell pepper on a baking sheet and roast. After 15 minutes, remove the onion. When it has cooled, cut into roughly 1-inch square pieces.
Continue to roast the pepper another 5 minutes. Remove and place in a bowl, cover with plastic wrap and keep in warm area for 15 minutes. Peel the peppers and cut into roughly 1-inch square pieces.
Preheat the grill.
Thread the swordfish cubes on the skewers with a square of pepper and square of onion between each cube. (You should have 5 cubes on each skewer.) Season with salt and grill the kebabs for 3 minutes on one side; turn and grill for 3 minutes on the opposite side. Grill for about 1 minute on each of the other two sides.
Serve the kebabs with roasted tomatoes and parsley sauce.