Swordfish Kebabs with Mint Pesto
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 203
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 15
- Cholesterol
- 47
- Sodium
- 241
- Total: 1 hr 15 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 5 min
Ingredients
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)
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.