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

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. 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. 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.


WINE NOTES

2004 Palacios As Sortes Valdeorras

100% Godello. An aromatic white grape, one of the oldest in the Iberian peninsula. Flavors of citrus and honey, with a bright acidity rounded out by the oak.

2004 Capcanes Mas Donis Barrica

80% Garnacha, 20% Syrah. Like a Spanish "Cotes du Rhone.” Aroma of spices and pepper, with a touch of blackberry. A full-bodied wine with layers of ripe, spicy black fruits.

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  >>This recipe appears in Episode #501.
  
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