Ming Tsai uses cilantro and bacon to grill up a uniquely flavourful dish.


  • 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


  • 1.

    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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 925kj
  • Fat Total 76g
  • Saturated Fat 18g
  • Protein 45g
  • Carbohydrate 14g
  • Sugar 4g
  • Sodium 1012mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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