Photo: Jen Causey; gettyYou can’t help but feelhappyatPharrell Williamsand restaurateurDavid Grutman’sStrawberry Moon,a pastel-hued island oasis in Miami’s Goodtime Hotel. Soak in the cool South Beach vibes while feasting on Mediterranean mezzes, pizzas and kebabs—like these grilled fish skewers with a fiery Yemenite herb sauce.If you’re on a foodie tour of the city, Williams and Grutman also ownSwan restaurantin Miami’s Design District!IngredientsIngredient Checklist4 green cardamom pods2 teaspoons black peppercorns2 teaspoons coriander seeds1 teaspoon cumin seeds6 garlic cloves, smashed4 serrano chiles, seeded and sliced3 ½ teaspoons kosher salt, divided2 cups chopped fresh flat-leaf parsley1 ½ cups chopped fresh cilantro leaves and stems½ cup extra-virgin olive oil2 lbs.s swordfish, skinned and cut into 1½-in. piecesFlaky sea salt, for servingDirectionsInstructions ChecklistStep 1Soak 8 bamboo skewers in cold water, 30 minutes. Preheat a grill or grill pan to high (450° to 500°).Step 2Remove cardamom seeds from pods; discard pods. Toast cardamom seeds, peppercorns, coriander and cumin in a small dry skillet over medium heat, shaking skillet often, until fragrant, about 2 minutes. Transfer to a mortar and pestle; pulverize into a coarse powder, about 1 minute. Add garlic, chiles and 1 teaspoon of the salt. Pound together until a paste forms, 4 to 5 minutes.Step 3Transfer chile paste to a food processor; add parsley, cilantro, olive oil and½teaspoon of the salt. Process until mixture is combined, 1 to 2 minutes. Set aside until ready to serve.Step 4Sprinkle swordfish pieces with remaining 2 teaspoons salt. Thread 3 to 4 pieces onto each skewer, leaving a slight gap between them. Transfer kebabs to hot oiled grill grates; grill until lightly charred, 3 to 4 minutes per side. (If fish is sticking, cook 1 to 2 more minutes. It should release easily once fully cooked.) Transfer kebabs to a platter. Drizzle with olive oil and a pinch of flaky salt; serve with zhug sauce.
Photo: Jen Causey; getty
You can’t help but feelhappyatPharrell Williamsand restaurateurDavid Grutman’sStrawberry Moon,a pastel-hued island oasis in Miami’s Goodtime Hotel. Soak in the cool South Beach vibes while feasting on Mediterranean mezzes, pizzas and kebabs—like these grilled fish skewers with a fiery Yemenite herb sauce.If you’re on a foodie tour of the city, Williams and Grutman also ownSwan restaurantin Miami’s Design District!IngredientsIngredient Checklist4 green cardamom pods2 teaspoons black peppercorns2 teaspoons coriander seeds1 teaspoon cumin seeds6 garlic cloves, smashed4 serrano chiles, seeded and sliced3 ½ teaspoons kosher salt, divided2 cups chopped fresh flat-leaf parsley1 ½ cups chopped fresh cilantro leaves and stems½ cup extra-virgin olive oil2 lbs.s swordfish, skinned and cut into 1½-in. piecesFlaky sea salt, for servingDirectionsInstructions ChecklistStep 1Soak 8 bamboo skewers in cold water, 30 minutes. Preheat a grill or grill pan to high (450° to 500°).Step 2Remove cardamom seeds from pods; discard pods. Toast cardamom seeds, peppercorns, coriander and cumin in a small dry skillet over medium heat, shaking skillet often, until fragrant, about 2 minutes. Transfer to a mortar and pestle; pulverize into a coarse powder, about 1 minute. Add garlic, chiles and 1 teaspoon of the salt. Pound together until a paste forms, 4 to 5 minutes.Step 3Transfer chile paste to a food processor; add parsley, cilantro, olive oil and½teaspoon of the salt. Process until mixture is combined, 1 to 2 minutes. Set aside until ready to serve.Step 4Sprinkle swordfish pieces with remaining 2 teaspoons salt. Thread 3 to 4 pieces onto each skewer, leaving a slight gap between them. Transfer kebabs to hot oiled grill grates; grill until lightly charred, 3 to 4 minutes per side. (If fish is sticking, cook 1 to 2 more minutes. It should release easily once fully cooked.) Transfer kebabs to a platter. Drizzle with olive oil and a pinch of flaky salt; serve with zhug sauce.
You can’t help but feelhappyatPharrell Williamsand restaurateurDavid Grutman’sStrawberry Moon,a pastel-hued island oasis in Miami’s Goodtime Hotel. Soak in the cool South Beach vibes while feasting on Mediterranean mezzes, pizzas and kebabs—like these grilled fish skewers with a fiery Yemenite herb sauce.
If you’re on a foodie tour of the city, Williams and Grutman also ownSwan restaurantin Miami’s Design District!
Ingredients
Ingredient Checklist
Directions
Instructions Checklist
source: people.com
