Southeast Asian Swordfish Skewers

• 1.5 pounds Swordfish
• 1 tablespoon lemongrass - tender inner stalks, roughly chopped
• 3 cloves garlic - roughly chopped
• 1 tablespoon ginger - roughly chopped
• 1/4 cup olive oil
• 1 teaspoon soy sauce
• 1 teaspoon fish sauce
• 2 tablespoons rice wine vinegar
• 2 teaspoons sambal oelek
• 1/2 cup cilatro - roughly chopped
• kosher salt + fresh ground pepper
• 2 limes - halved
• Aleppo pepper (optional)

1. In a mini food processor or blender, combine the lemongrass, garlic, ginger, olive oil, soy sauce, fish sauce, vinegar, sambal oelek, and cilantro. Blend until smooth.
2. Place swordfish in a medium glass bowl. Pour marinade over fish, cover, and place in refrigerator for at least one hour, up to 3 hours.
3. When ready to cook, preheat your grill on high for at least 10 minutes. Thread fish onto skewers leaving a little space between pieces of fish. Season liberally with kosher salt & pepper. (note: if using bamboo skewers, soak them in water at least a half hour before using)
4. Turn grill heat to medium high and oil grill grates. Place fish on grill and cook, with lid closed, a total of 6 minutes, rotating every couple of minutes to cook evenly. While cooking fish, place lime halves, cut side down, on grill and cook 3-4 minutes, without moving, until grill marks appear.
5. Remove fish and limes from grill. To serve, squeeze limes over fish & sprinkle with Aleppo pepper, if desired.

swordfish, lemongrass tender inner stalks, garlic, ginger roughly, olive oil, soy sauce, fish sauce, rice wine vinegar, sambal oelek, cilatro roughly, kosher salt, pepper

Taken from food52.com/recipes/29689-southeast-asian-swordfish-skewers (may not work)