Swordfish Kebabs with Mint Pesto

"Swordfish is meaty, so it stands up really well to a thick sauce like pesto," says Katie.

Total Time:
1 hr 15 min
10 min
1 hr
5 min

8 servings

  • 1 1/4 pounds swordfish steak, cut into 1-inch cubes (bloodline removed)
  • 1/4 cup sliced almonds
  • 1 large clove garlic, smashed
  • 1 cup packed fresh mint
  • 1/4 cup packed fresh flat-leaf parsley
  • Grated zest of 1 lemon, plus wedges for serving
  • 5 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • Pinch of red pepper flakes (optional)
  • Put the fish cubes in a bowl. Soak eight 8-inch wooden skewers in water for at least 30 minutes.

  • Meanwhile, make the pesto: Put the almonds and garlic in a food processor and pulse until finely chopped. Add the mint, parsley and lemon zest and pulse until finely ground. Transfer the mixture to a small bowl and whisk in the olive oil; loosen with 1 tablespoon water, if needed. Season the pesto with salt, pepper and the red pepper flakes, if using. Pour about one-third of the pesto over the swordfish and toss to evenly coat. Reserve the remaining pesto for serving. Refrigerate the swordfish for at least 30 minutes and up to 4 hours.

  • Preheat a grill to medium high. Skewer 3 or 4 chunks of swordfish on each skewer. Grill, turning once, until just cooked through, 2 to 3 minutes per side. Drizzle the skewers with the reserved pesto and serve with lemon wedges.

  • Photograph by David Malosh

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