3 ½ pounds swordfish, cut into 2 or 3 ¼ inch -thick steaks
½ cup olive oil, plus more for drizzling
½ cup pomegranate molasses*, plus more for serving (optional)
You will need six 12-inch-long metal skewers.
Cut swordfish into 48 large chunks. Thread each skewer with 8 pieces
Place skewers on platter. Coat thoroughly with olive oil. Sprinkle
lightly with sea salt and freshly ground white pepper. Marinate
for one hour at room temperature.
Heat charcoal fire or gas grill, or preheat the broiler. Cook swordfish
skewers on all sides until lightly charred but moist inside.
Serve one "sword" per person. Drizzle each with about one tablespoon
or more pomegranate molasses and some olive oil. You may also pass
extra pomegranate molasses in a small pitcher.
*Available in most Middle Eastern markets. Cortas, from Lebanon,
is a good brand.