Swordfish Kebabs with Nigella Seed Vinaigrette Serving Size - 4 Prepared By - DnD Recipe Rating
			Four 6- to 8-inch skewers 2 pounds swordfish, boned and skinned 2 tablespoons freshly squeezed lemon juice 4 tablespoons plus 2 teaspoons olive oil 2 teaspoons dried oregano 1 teaspoon salt plus more to taste 12 grape leaves 2 ribs celery 1/4 teaspoon sugar 2 teaspoons lemon zest (about 1 lemon) 4 tablespoons coconut milk 1 tablespoon nigella seeds Pepper to taste 1/4 cup shredded unsweetened coconut, lightly toasted
			If you don't have metal skewers, soak bamboo skewers in warm water for 1 hour. Slice the swordfish into 4 equal steaks, about 1/2 inch thick. Using a boning knife, trim off any blood line that may be left on the steaks (a dark red-brown color that the fishmonger mayor may not remove). Cut each steak into three 1inch square nuggets. In a medium mixing bowl, big enough to hold the swordfish pieces, combine 1 tablespoon of the lemon juice with 2. tablespoons of the olive oil. Add the oregano and 1 teaspoon of the salt and whisk until combined. Add the swordfish and toss with your hands until the nuggets are well coated with the marinade. Bring a small saucepan of water to a boil over high heat and drop in the grape leaves, one by one. Reduce the heat to medium-high and simmer the leaves for a minute to remove excess brine or soften them if they are fresh. Drain and cool. Prepare a-gas or charcoal grill Trim the stems off the grape leaves by pinching them with your fingers or cutting them off with a small paring knife. Place each grape leaf down on a cutting board with the ribbed side facing up and the smoothest side down. place a nugget of swordfish on the bottom end or stem end of the grape leaf, 1/2 inch from the bottom of the leaf. Fold the sides over the swordfish and roll the swordfish up like a cigar, from the bottom toward the top. When all the swordfish nuggets are wrapped, assemble them on the skewers by piercing through the sides of each bundle, spearing 3 wrapped chunks to a skewer. Leave about 1/4 inch between each swordfish nugget so that the sides can cook thoroughly. Using a vegetable peeler, peel the first layer of tough strings off of the outer side of each celery rib. Chop the celery into small pieces and set aside In a blender, make the vinaigrette by combining the remaining 1 tablespoon of lemon juice with the sugar, lemon zest, 2. tablespoons of the olive oil, the coconut milk, and celery, blending until the mixture is smooth and thick enough to coat a spoon. Scrape the vinaigrette into a small mixing bowl and stir in the nigella seeds. Season with salt and pepper to taste. Pour the remaining 2. teaspoons of olive oil onto a large plate or platter big enough to hold the swordfish skewers. Roll the 4 skewers around in the oil so that the wrapped swordfish nuggets are lightly coated. Grill the skewers for 5 minutes on each side over a medium-high flame. Place the wrapped swordfish on a clean platter, lined with extra grape leaves if you like. Spoon a tablespoon of vinaigrette over each skewer and sprinkle the coconut over each and serve. Pass around extra vinaigrette.