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Grilled Swordfish Kabobs with Fresh Herb Pesto Sauce Recipe

Grilled Swordfish Kabobs with Fresh Herb Pesto Sauce

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Average Rating:

Total Reviews: 7

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  • on July 19, 2008

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    I made the pesto with fresh basil from my garden...I didn't have enough of he mint and parsley fresh, so I did use some dried parsley...I also added a tablespoonful of White Balsalmic vinegar...I marinaded the swordfish before I put them on scewers and then basted them as they cooked on the grill...I would definetly try this again with other fish or even pasta...nothing but raves!
    Thank you!

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  • on May 06, 2007

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    This is fantastic and much easier to make than the ingredient list would indicate. I didn't have chives, used the green bit of green onions instead, the pesto was still fabulous. Would definitely serve this for a dinner party.

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  • on March 14, 2007

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    This is the perfect summer meal on a hot day. Living in Florida we adore colorful and light dishes like this! I made extra sauce and mixed half with israeli couscous. Then I put the kabobs on top and pour over fresh lemon juice and extra sauce! mmmm.... This is a staple summer meal!

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  • on February 27, 2007

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    This was a delicious pesto! What a great blend of herbs. I used a little less oil for a thicker consistency and besides serving it with the swordfish per the recipe, we spread on top of salmon fillets and baked it. Wow!!
    Will use this recipe ALOT!

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  • on January 24, 2006

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    I just needed the pesto sauce to use on ravioli and it turned out amazing! I followed it to the "T" and wouldn't suggest adding or deleting anything! This one got huge raves at the dinner table!

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  • on September 13, 2005

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    Made pesto w/o mint. Very good.

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  • on August 18, 2005

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    Excellent!

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