Recipe courtesy of Katie Lee Biegel
From:
Food Network Magazine
Swordfish Kebabs with Mint Pesto
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- Level: Easy
- Total: 1 hr 15 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 5 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 203
- Total Fat
- 15 g
- Saturated Fat
- 2 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 15 g
- Cholesterol
- 47 mg
- Sodium
- 241 mg
"Swordfish is meaty, so it stands up really well to a thick sauce like pesto," says Katie.
- Level: Easy
- Total: 1 hr 15 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 5 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 203
- Total Fat
- 15 g
- Saturated Fat
- 2 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 15 g
- Cholesterol
- 47 mg
- Sodium
- 241 mg
Ingredients
Directions
- 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.
